Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken thighs in the crockpot.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken.
- Cook on low for 4-6 hours until chicken is tender.
- Optional: Remove chicken, stir in cornstarch with a little water, and cook on high for 10 minutes to thicken the sauce.
- Shred chicken, return to sauce, and serve garnished with sesame seeds and green onions.
Notes
- You can use chicken breasts instead of thighs.
- Serve over steamed rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
