3 pounds chicken breast halves without skin
1 1/4 inches fresh ginger root, peeled and finely chopped
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip chicken pieces into sauce; place chicken in crockpot and pour remaining sauce over it. Cover and cook on LOW for about 6 hours.

Remove chicken to warm serving dish.

Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken and pass remainder. Serve over hot rice.