Yield: 4-6 servings
This is the best teriyaki chicken I’ve tasted! The sauce is what makes this very special. Easily make this in your trusty slow cooker and enjoy a simple yet bursting with flavor dinner any time with this mouthwatering honey teriyaki chicken!
INGREDIENTS
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2 cloves garlic, minced
1/2 medium yellow onion, diced (about 1 c.)
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
2 tbsp cornstarch
1/4 c. water
For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
1/4 tsp freshly ground black pepper
How to make Slow Cooker Honey Teriyaki Chicken
Step 1: In the bottom of a 6-quart or larger slow cooker, arrange the chicken in a single layer. On top, scatter the onion and garlic. In a small bowl, whisk the soy sauce, honey, rice vinegar, pepper, and ginger and pour this over the chicken.
Step 2: Put the lid on and set to cook for 2 to 3 hours on low setting or 1 to 2 hours on high. Once the internal temperature 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 until the sauce has reduced. In the meantime, place the water and cornstarch in a small bowl. Mix well until the lumps are gone. Stir this into the sauce once the sauce has reduced and cook for another 1 to 2 minutes until the sauce has thickened.
Step 4: Place the chicken back into the slow cooker and pour in just enough sauce. Set aside any remaining sauce.
Step 5: Serve the honey teriyaki chicken right away over cooked rice and garnish with some sesame seeds, red pepper flakes, 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 a day ahead and simply keep it in the fridge and store it in the fridge. In a saucepan, warm the chicken over medium-low heat. Then, serve. Or do this in the microwave.
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
- 2 cloves garlic, minced
- 1/2 medium yellow onion, diced (about 1 c.)
- 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
- 2 tbsp cornstarch
- 1/4 c. water
- For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
- 1/4 tsp freshly ground black pepper
Instructions
Step 1: In the bottom of a 6-quart or larger slow cooker, arrange the chicken in a single layer. On top, scatter the onion and garlic. In a small bowl, whisk the soy sauce, honey, rice vinegar, pepper, and ginger and pour this over the chicken.
Step 2: Put the lid on and set to cook for 2 to 3 hours on low setting or 1 to 2 hours on high. Once the internal temperature 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 until the sauce has reduced. In the meantime, place the water and cornstarch in a small bowl. Mix well until the lumps are gone. Stir this into the sauce once the sauce has reduced and cook for another 1 to 2 minutes until the sauce has thickened.
Step 4: Place the chicken back into the slow cooker and pour in just enough sauce. Set aside any remaining sauce.
Step 5: Serve the honey teriyaki chicken right away over cooked rice and garnish with some sesame seeds, red pepper flakes, 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 a day ahead and simply keep it in the fridge and store it in the fridge. In a saucepan, warm the chicken over medium-low heat. Then, serve. Or do this in the microwave.
