Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts
  • ½ cup honey
  • ¾ cup soy sauce*
  • 2 TBS rice vinegar
  • ¼ cup mirin
  • ½ tsp powdered ginger
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • 1 tsp sesame oil
  • 1 TBS cornstarch
  • 1 TBS cool water

Instruction

  • Grease the container of a large slow cooker.
  • Add the sauce ingredients in the order listed into the prepared container of a slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!
  • Place chicken breasts into the slow cooker and turn to coat.
  • Cook on low for 6 hours or high for 3 hours or until chicken is easily shred with a fork.
  • Remove chicken from the crockpot and place into a medium serving dish. DO NOT DISCARD THE SAUCE.
  • Shred the chicken with two forks. Cover and set aside.
  • Set a fine mesh strainer over 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.
  • Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated.
  • Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.
  • Mix half of the sauce into the shredded chicken, and save half of the sauce for serving.
  • Serve with rice, stir-fried veggies or your favorite Asian salad!