Ingredients:

  • lbs Boneless, Skinless Chicken Breasts
  • /2 cup Low-Sodium Soy Sauce
  • /2 cup Honey
  • /4 cup Apple Cider Vinegar
  • cloves Garlic, minced
  • tsp Ground Ginger
  • tbsp Cornstarch
  • tbsp Water or Chicken Broth (cold)
  • tsp Sesame Oil
  • Optional Garnish: Sesame seeds and sliced green onions

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, minced garlic, and ground ginger until thoroughly combined. This forms the base sauce.
  2. Place the chicken breasts evenly in the bottom of the slow cooker insert. Pour the prepared sauce mixture directly over the chicken, ensuring the pieces are well coated.
  3. Secure the lid. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with a fork (internal temperature of 165°F / 74°C).
  4. Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Set the shredded chicken aside.
  5. In the small bowl used earlier, whisk together the cornstarch and 2 tablespoons of cold water or broth until a smooth slurry forms. This prevents lumps.
  6. Turn the slow cooker setting to HIGH (if it was on LOW). Pour the cornstarch slurry directly into the liquid remaining in the slow cooker. Stir vigorously for 1–2 minutes until the sauce bubbles and thickens into a rich, glossy glaze.
  7. Return the shredded chicken to the glaze. Stir gently to coat everything thoroughly. Stir in the sesame oil.
  8. Allow the mixture to sit on the WARM setting for 5–10 minutes for the chicken to absorb the final glaze before serving immediately over rice, garnished with green onions and sesame seeds.