1 ½ - 2poundsboneless skinless chicken breastsabout 3 breasts
½cuplow sodium soy sauce
½cupwater
3tablespoons brown sugar
3tablespoonshoney
3tablespoonsrice wine vinegar
2teaspoonsgarlicminced
2teaspoonsgingerfreshly grated or ½ teaspoon ginger powder
1teaspoonsesame oil
3tablespoonscornstarch
2tablespoonswater
Garnish
½teaspoonsesame seedsoptional
1tablespoongreen onionschopped, optional
Instructions
Place chicken in crockpot
1 ½ - 2 pounds boneless skinless chicken breasts
Mix sauce together and pour over chicken
½ cup low sodium soy sauce, 3 tablespoons brown sugar, 3 tablespoons honey, 3 tablespoons rice wine vinegar, 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon sesame oil, ½ cup water
Cook on low for 4 hours or on high for 2 hours
Remove chicken to shred
Combine cornstarch and water together and mix until smooth. Add to sauce in crockpot and turn heat to high.
3 tablespoons cornstarch, 2 tablespoons water
Return shredded chicken to crockpot and cook until the sauce is thickened, about 30 minutes
Serve topped with sesame seeds and freshly chopped green onions
½ teaspoon sesame seeds, 1 tablespoon green onions
Notes
Every crockpot or slow cooker cooks a bit differently. Cooking times may vary.
Shred or chunk the chicken into any size that you prefer
To thicken the sauce, I pull out the chicken turn the crockpot to high and then add the cornstarch and water to the sauce. Then I shred the chicken and return it to the crockpot. While the sauce thickens, I make a pot of rice and a vegetable.
You can speed up the thickening process by removing the sauce from the crockpot and putting into a saucepan. Heat the sauce along with the cornstarch over medium high heat until the sauce begins to simmer and thicken. Then pour over the shredded chicken.