Description
This slow cooker chicken dish is deliciously coated in a sweet and tangy sauce, perfect for busy weeknights.
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 cloves garlic, 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 recipe is ideal for meal prep, as leftovers can be stored in the refrigerator for several days.
- Feel free to adjust the level of spiciness by adding more or less red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg