Description
Sticky, savory-sweet chicken cooked in a slow cooker, perfect for busy weeknights and meal prep.
Ingredients
- 2 to 2.5 lb boneless skinless chicken thighs or breasts
- 1/2 cup low-sodium soy sauce or tamari
- 1/3 cup brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 1/4 cup honey or maple syrup (optional)
- 1/4 cup water or chicken broth
- 2 tbsp freshly grated ginger or 1 tsp ground ginger
- 2–3 garlic cloves, minced or 1 tsp garlic powder
- 1 tbsp sesame oil (optional)
- 2 tbsp cornstarch + 2 tbsp cold water (optional)
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, honey (if using), grated ginger, minced garlic, sesame oil (if using), and water or broth until the sugar dissolves.
- Place the chicken in a single layer in the crockpot. Pour the sauce over the chicken, turning pieces to coat evenly.
- Cover and cook on low for 3–4 hours or high for 2–3 hours until the chicken is tender.
- Remove the chicken and shred or slice it, tenting it with foil to keep warm.
- Pour the cooking liquid into a saucepan and bring to a gentle simmer. Optionally, whisk together cornstarch and cold water, then add to the saucepan to thicken the glaze.
- Return the shredded chicken to the saucepan, toss to coat with the thickened sauce, and warm through.
- Serve over rice, noodles, or in wraps, garnished with sesame seeds and green onions.
Notes
Use low-sodium soy sauce to avoid overly salty glaze. For less sweetness, reduce brown sugar and omit honey.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian