Directions
- 1Start by preparing a very simple sauce.
- 2Combine honey, soy sauce, rice wine vinegar, sriracha, sesame oil, grated ginger, and garlic in a bowl.
- 3Whisk the sauce until fully combined.
- 4Pour the sauce over chicken thighs or breasts in the slow cooker.
- 5Cook on high for three to four hours until the chicken is cooked and falling apart.
- 6Remove the cooked chicken from the slow cooker.
- 7Add a mixture of tapioca flour and water to the sauce in the slow cooker and whisk until combined to thicken the sauce.
- 8Shred the cooked chicken.
- 9Add the shredded chicken back to the thickened sauce in the slow cooker.
- 10Let it cook on high for another 30 minutes until the sauce has thickened.
- 11Serve the chicken over a bed of white rice to soak up the delicious sauce.
- 12Add roasted broccoli to the plate.
- 13Top the chicken with green onion and sesame seeds.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 0.5 cup honey
- 0.5 cup reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 4 cloves minced garlic
- 1.5 tablespoons tapioca flour
- 0.25 cup water
- green onion
- sesame seeds
- white rice
- broccoli
Equipment
slow cookerwhiskgratertongsfork
Tips
- This recipe is also great for meal prep, and the leftovers are delicious.
- Cook chicken on high for 3-4 hours or low for 7-8 hours.
- Flipping the chicken halfway through is recommended but optional.
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