Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken in the crockpot.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl; pour over chicken.
- Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is tender.
- Optional: Remove chicken and simmer sauce in a saucepan to thicken with cornstarch mixed with a little water, then return chicken to sauce.
- Serve over rice, garnished with sesame seeds and green onions.
Notes
- You can substitute chicken breasts for thighs.
- Thicken the sauce for a more sticky glaze.
- Serve with steamed vegetables or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (with soy sauce substitute)
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg