Yield: 4 to 6 Servings
This Slow Cooker Honey Teriyaki Chicken is perfect to go with rice! It is made easy with the use of your good old slow cooker of yours! With 6 servings, everyone gets to taste perfection today. Enjoy!
Ingredients:
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1 tbsp grated peeled fresh ginger
1/2 c tamari or soy sauce
1/2 c honey
2 cloves garlic, minced
1/2 medium yellow onion, diced (about 1 c)
1/4 c water
1/4 c rice vinegar
2 lbs. boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch piece
2 tbsp cornstarch
For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
1/4 tsp freshly ground black pepper
Directions:
Lay the chicken thighs into the bottom of a 6-quart slow cooker.
Add the garlic and onion on top of the chicken thighs.
In a mixing bowl, add ginger, soy sauce, pepper, rice vinegar, and honey. Whisk until well blended. Add the mixture on top of the chicken thighs.
Cover and seal the slow cooker, then cook everything on a low setting for about 2 to 3 hours or 1 to 2 hours on a high setting.
Move the chicken thighs into a mixing bowl. Transfer the sauce to a saucepan and place it on the stove. Turn the heat to medium-high and allow it to boil for about 15 to 20 minutes.
Add the slurry (cornstarch and water mixture) into the saucepan with the sauce, then whisk until well blended. Simmer for about a minute or until thick.
Add the chicken thighs into the saucepan with the sauce, then toss until completely covered. Remove from the heat.
Sprinkle freshly chopped scallions, red pepper flakes, and sesame seeds on top to garnish.
Serve and enjoy
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Ingredients
- 1 tbsp grated peeled fresh ginger
- 1/2 c tamari or soy sauce
- 1/2 c honey
- 2 cloves garlic, minced
- 1/2 medium yellow onion, diced (about 1 c)
- 1/4 c water
- 1/4 c rice vinegar
- 2 lbs. boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch piece
- 2 tbsp cornstarch
- For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
- 1/4 tsp freshly ground black pepper
Instructions
Lay the chicken thighs into the bottom of a 6-quart slow cooker.
Add the garlic and onion on top of the chicken thighs.
In a mixing bowl, add ginger, soy sauce, pepper, rice vinegar, and honey. Whisk until well blended. Add the mixture on top of the chicken thighs.
Cover and seal the slow cooker, then cook everything on a low setting for about 2 to 3 hours or 1 to 2 hours on a high setting.
Move the chicken thighs into a mixing bowl. Transfer the sauce to a saucepan and place it on the stove. Turn the heat to medium-high and allow it to boil for about 15 to 20 minutes.
Add the slurry (cornstarch and water mixture) into the saucepan with the sauce, then whisk until well blended. Simmer for about a minute or until thick.
Add the chicken thighs into the saucepan with the sauce, then toss until completely covered. Remove from the heat.
Sprinkle freshly chopped scallions, red pepper flakes, and sesame seeds on top to garnish.
Serve and enjoy
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
