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
- 2 tablespoons 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 in a bowl, then pour over chicken.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Optional: Remove chicken and thicken sauce with cornstarch, then return chicken to the sauce to coat.
- Garnish with sesame seeds and green onions before serving.
Notes
- Adjust honey for sweetness preference.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg