- 2 pounds chicken breasts or chicken thighs
- 1/2 cup honey
- 1/3 cup soy sauce
- 4 cloves garlic minced
- 1/4 cup ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil optional
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and black pepper to taste
- Optional Garnish
- Chopped green onions
- Sesame seeds
- Optional Add-ins
- Broccoli florets
- Carrots
- Bell peppers
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Chicken thighs stay juicier during slow cooking, but crock pot chicken breast recipes also work well for this dish.
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Serve the chicken over rice for a meal similar to slow cooker chicken and rice.
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If you prefer a thicker sauce, add an extra teaspoon of cornstarch.
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This recipe stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
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You can shred the chicken in the sauce for a texture similar to slow cooker chicken and gravy dishes.