Description
This slow cooker soy sauce chicken is a simple yet delicious dish that brings together tender chicken with a savory sauce.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes
Instructions
- In a small bowl (or, honestly, a mug), blend your cornstarch with the water until smooth. It might look weirdly thick at first; just keep stirring until it’s a pretty even mix.
- Grab a medium bowl and whisk together the soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, minced ginger, the cornstarch slurry, and red pepper flakes. It will look a little wild—trust the process!
- Arrange your chicken at the bottom of your slow cooker. Pour the whisked sauce right over the chicken, doing your best to coat all the pieces. I usually give them a shimmy so everyone gets sauced.
- Put the lid on your slow cooker. Cook on high for 2–3 hours, or on low for 3–4 hours. Try not to peek—every open lid slows it down, learned that the hard way.
- Once the chicken pulls apart easily, fish it out and shred with two forks (or fingers if you’re brave and impatient). Pop it back into the cooker, give it a good stir to get every shred coated, and it’s ready!
Notes
- This dish can be served over rice or noodles for a complete meal.
- Be cautious with the red pepper flakes if you prefer less heat.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg