Description
This honey-garlic chicken cooked low and slow in a Crockpot becomes sweet, sticky, and effortlessly shreddable, perfect for busy weeknights or make-ahead lunches.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Whisk the sauce: In a medium bowl, combine honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Stir until smooth.
- Arrange chicken: Place the chicken breasts in a single layer in the Crockpot. Pour the honey-garlic mixture evenly over the top.
- Season lightly: Sprinkle a pinch of salt and black pepper over the chicken.
- Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F and is tender.
- Shred and coat: Use two forks to shred the chicken in the Crockpot, mixing it into the sauce.
- Finish and garnish: Serve the shredded chicken over rice or noodles, topping with chopped green onions and sesame seeds.
Notes
For gluten-free, replace soy sauce with tamari. To reduce sugar, substitute half the honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American