Description
A simple and flavorful recipe for tender chicken breasts cooked in a slow cooker with a sweet and savory honey garlic sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/2 tsp dried ginger)
- 1/4 tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- In a small bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, ginger, and black pepper.
- Pour the sauce over the chicken breasts in the slow cooker.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-2.5 hours, or until chicken is cooked through and easily shreds. Avoid overcooking to prevent dry chicken.
- Carefully remove chicken breasts from the slow cooker and set aside.
- If you want a thicker sauce, whisk the cornstarch slurry into the sauce remaining in the slow cooker. Turn the slow cooker to HIGH (or transfer sauce to a saucepan on the stovetop) and cook, stirring frequently, until the sauce thickens, about 10-15 minutes.
- Shred or slice the chicken, then return it to the thickened sauce, tossing to coat.
- Serve hot over rice, garnished with sesame seeds and green onions, if desired.
Notes
- Use low-sodium soy sauce to control the overall salt content.
- Ensure chicken is cooked through (internal temperature of 165°F or 74°C).
- The cornstarch slurry is optional; skip it if you prefer a thinner sauce.