YIELD: Serves 4 to 6
I love teriyaki chicken and this slow cooker version guarantees the best teriyaki chicken! Pair this up with steamed broccoli and serve over rice for a filling weeknight dinner. And do not forget the mouthwatering sauce that is to die for!
INGREDIENTS
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1/2 medium yellow onion, diced (about 1 c.)
2 cloves garlic, minced
2 lbs boneless, skinless chicken thighs (about 6), cut into 1 1/2” pieces
1/2 c. honey
1/2 c. tamari or soy sauce
1/4 c. rice vinegar
1 tbsp grated peeled fresh ginger
1/4 tsp freshly ground black pepper
1/4 c. water
For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
2 tbsp cornstarch
How to make Slow Cooker Honey Teriyaki Chicken
Step 1: In the bottom of a 6-quart or large slow cooker, arrange the chicken in a single layer. On top, scatter the onion and garlic. In a small bowl, mix the soy sauce, honey, rice vinegar, pepper, and ginger until well blended. Then, pour this on top of the chicken.
Step 2: Put the lid on and set to cook for 2 to 3 hours on LOW or 1 to 2 hours on HIGH. Once the thickest part of the chicken reaches 165 degrees F, then the chicken is done.
Step 3: To a bowl, transfer the chicken using a slotted spoon. Into a small saucepan, pour the leftover sauce from the slow cooker, and bring to a boil over medium-high heat. Cook for about 15 to 20 minutes or until reduced by half. In the meantime, stir the water and cornstarch in a small bowl until well blended. Into the sauce once reduced, stir in the cornstarch slurry, and cook for another minute or two until thickened.
Step 4: Place the chicken back into the slow cooker and pour in enough sauce to coat the chicken. Set the rest of the sauce aside. Serve the honey teriyaki chicken over cooked rice garnished with some red pepper flakes, sesame seeds, and scallions. Enjoy!
NOTES:
In an airtight container, keep any leftover chicken and store it in the fridge for up to 3 days.
You can make the chicken and sauce a day ahead. Simply keep it in an airtight container and store it in the fridge. Before serving, reheat in the microwave or over medium-low heat until warm.
Nutrition Facts:
Calories 304, Fat 6.4 g (9.8%), Saturated 1.7 g (8.4%), Carbs 29.6 g (9.9%), Fiber 0.7 g (2.9%), Sugars 24.3 g, Protein 31.9 g (63.8%), Sodium 1314.1 mg (54.8%)
Ingredients
- 1/2 medium yellow onion, diced (about 1 c.)
- 2 cloves garlic, minced
- 2 lbs boneless, skinless chicken thighs (about 6), cut into 1 1/2” pieces
- 1/2 c. honey
- 1/2 c. tamari or soy sauce
- 1/4 c. rice vinegar
- 1 tbsp grated peeled fresh ginger
- 1/4 tsp freshly ground black pepper
- 1/4 c. water
- For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
- 2 tbsp cornstarch
Instructions
Step 1: In the bottom of a 6-quart or large slow cooker, arrange the chicken in a single layer. On top, scatter the onion and garlic. In a small bowl, mix the soy sauce, honey, rice vinegar, pepper, and ginger until well blended. Then, pour this on top of the chicken.
Step 2: Put the lid on and set to cook for 2 to 3 hours on LOW or 1 to 2 hours on HIGH. Once the thickest part of the chicken reaches 165 degrees F, then the chicken is done.
Step 3: To a bowl, transfer the chicken using a slotted spoon. Into a small saucepan, pour the leftover sauce from the slow cooker, and bring to a boil over medium-high heat. Cook for about 15 to 20 minutes or until reduced by half. In the meantime, stir the water and cornstarch in a small bowl until well blended. Into the sauce once reduced, stir in the cornstarch slurry, and cook for another minute or two until thickened.
Step 4: Place the chicken back into the slow cooker and pour in enough sauce to coat the chicken. Set the rest of the sauce aside. Serve the honey teriyaki chicken over cooked rice garnished with some red pepper flakes, sesame seeds, and scallions. Enjoy!
Notes
In an airtight container, keep any leftover chicken and store it in the fridge for up to 3 days. You can make the chicken and sauce a day ahead. Simply keep it in an airtight container and store it in the fridge. Before serving, reheat in the microwave or over medium-low heat until warm.
