Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup honey
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch (for thickening, optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by placing the chicken breasts or thighs in the slow cooker. Ensure they are evenly spaced for uniform cooking.
- In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and grated ginger. Pour the mixture over the chicken, ensuring it’s well coated.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and infused with flavors.
- If desired, remove the cooked chicken and transfer the liquid to a saucepan. Dissolve cornstarch in a little cold water, then stir into the sauce. Cook over medium heat until thickened and pour back over the chicken before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- For longer storage, freeze the cooked chicken and sauce for up to 3 months.
- Use chicken thighs instead of breasts for more moist, flavorful results.
- Substitute honey with maple syrup or agave nectar for a different sweetener option.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken breast or thigh with sauce
- Calories: 350 kcal Kcal
- Sugar: 20g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
