Ingredients
- 2–2½ lb boneless skinless chicken thighs or breasts
- ½ cup low-sodium soy sauce or tamari
- ⅓ cup brown sugar or ¼ cup honey
- ¼ cup pineapple juice or water
- 2 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 4 cloves garlic, minced
- 2 tsp fresh grated ginger
- 2 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry)
- 3–4 cups broccoli florets, snap peas, or carrots (optional veg)
- cooked rice or quinoa, sesame seeds, sliced scallions, lime wedges (for serving)
Equipment
- 6-quart slow cooker
- whisk
- mixing bowl
- tongs
- measuring cups and spoons
- knife and cutting board
Method
- Add chicken to a 6-quart slow cooker.
- Whisk together soy sauce, brown sugar (or honey), pineapple juice (or water), rice vinegar, sesame oil, garlic, and ginger. Pour over chicken.
- Cook on LOW 6–8 hours for thighs or 3–4 hours for breasts (HIGH 2–3 hours), until chicken reaches 165°F and is tender.
- Remove chicken; shred or slice. Stir cornstarch slurry into the sauce in the crock. Cook on HIGH 5–10 minutes until thickened and glossy.
- Return shredded chicken to the sauce and toss to coat evenly. Stir in optional vegetables during the last 20 minutes of cooking.
- Serve over rice or quinoa and garnish with sesame seeds, scallions, and lime wedges.
Nutrition
Calories: 285kcalCarbohydrates: 18gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 820mgPotassium: 480mgSugar: 14gVitamin A: 120IUVitamin C: 3mgCalcium: 20mgIron: 1.2mg
Notes
Small Crock Pot Recipes: Halve ingredients for a 2–3 qt cooker; begin checking 30–45 minutes earlier. For an all-day set-and-forget meal, use chicken thighs and cook on LOW for 6–8 hours. Internal links: Crockpot Beef Stew, Korean Ground Beef Bowl, and Salmon Rice Bowl.
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