Ingredients
Scale
- For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tablespoons tomato paste
- 2 teaspoons chili paste, sriracha, or hot sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- For Serving:
- Cooked brown rice, quinoa, or cauliflower rice
- Toasted sesame seeds
- Chopped green onions
Instructions
- Place chicken in the bottom of a 6-quart or larger slow cooker.
- In a bowl, whisk together soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.
- Pour sauce over chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken reaches 165°F.
- Remove chicken and set aside.
- Whisk cornstarch into the cooking liquid. Cover and cook on HIGH for 15–30 minutes until thickened, stirring occasionally.
- Shred chicken and return to the slow cooker.
- Stir to coat chicken evenly with sauce.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
- Freeze cooked chicken for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian