YIELD: Serves 4 to 6
A sticky-sweet chicken teriyaki slowly cooked in a crockpot. So good this will make your mouth water and will keep you asking for more!
INGREDIENTS
2 lbs boneless, skinless chicken thighs (about 6), cut into 1 1/2″ pieces
1/2 medium yellow onion, diced (about 1 c)
2 cloves garlic, minced
1/2 c tamari or soy sauce
1/2 c honey
1/4 c rice vinegar
1/4 tsp freshly ground black pepper
1 tbsp grated peeled fresh ginger
1/4 c water
2 tbsp cornstarch
For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
How to make Slow Cooker Honey Teriyaki Chicken
Step 1: In a single layer, arrange the chicken in the bottom of a 6-quart or larger slow cooker.
Step 2: Sprinkle the onion and garlic on top of the chicken.
Step 3: In a small bowl, whisk the soy sauce, honey, rice vinegar, pepper, and ginger. Pour this on top of the chicken.
Step 4: Cook for 2 to 3 hours on low or 1 to 2 hours on high, covered until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F.
Step 5: With a slotted spoon, transfer the chicken to a bowl.
Step 6: In a small saucepan, pour the rest of the sauce left in the slow cooker. Bring the sauce to a boil over medium-high heat and cook for about 15 to 20 minutes until the mixture is reduced by half.
Step 7: In the meantime, mix the cornstarch with water in a small bowl.
Step 8: Whisk in the slurry into the reduced sauce and continue to cook for a minute or two until thickened.
Step 9: Add the chicken back into the slow cooker and pour on top enough sauce to coat the chicken.
Step 10: Reserving the rest of the sauce for leftovers.
Step 11: Garnish with red pepper flakes, sesame seeds, and scallions and serve with cooked rice.
NOTES:
Place the leftover chicken in an airtight container and store in the fridge for up to 3 days.
Make this a day ahead. Place in an airtight container and store in the fridge. Before serving, warm in a saucepan over medium-low heat or microwave until heated through.
Nutrition Facts:
Per serving, based on 6 servings. (% daily value): Calories304, Fat6.4 g (9.8%), Saturated1.7 g (8.4%), Carbs29.6 g (9.9%), Fiber0.7 g (2.9%), Sugars24.3 g, Protein31.9 g (63.8%), Sodium1314.1 mg (54.8%)
Ingredients
- 2 lbs boneless, skinless chicken thighs (about 6), cut into 1 1/2" pieces
- 1/2 medium yellow onion, diced (about 1 c)
- 2 cloves garlic, minced
- 1/2 c tamari or soy sauce
- 1/2 c honey
- 1/4 c rice vinegar
- 1/4 tsp freshly ground black pepper
- 1 tbsp grated peeled fresh ginger
- 1/4 c water
- 2 tbsp cornstarch
- For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
Instructions
Step 1: In a single layer, arrange the chicken in the bottom of a 6-quart or larger slow cooker.
Step 2: Sprinkle the onion and garlic on top of the chicken.
Step 3: In a small bowl, whisk the soy sauce, honey, rice vinegar, pepper, and ginger. Pour this on top of the chicken.
Step 4: Cook for 2 to 3 hours on low or 1 to 2 hours on high, covered until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F.
Step 5: With a slotted spoon, transfer the chicken to a bowl.
Step 6: In a small saucepan, pour the rest of the sauce left in the slow cooker. Bring the sauce to a boil over medium-high heat and cook for about 15 to 20 minutes until the mixture is reduced by half.
Step 7: In the meantime, mix the cornstarch with water in a small bowl.
Step 8: Whisk in the slurry into the reduced sauce and continue to cook for a minute or two until thickened.
Step 9: Add the chicken back into the slow cooker and pour on top enough sauce to coat the chicken.
Step 10: Reserving the rest of the sauce for leftovers.
Step 11: Garnish with red pepper flakes, sesame seeds, and scallions and serve with cooked rice.
Notes
Place the leftover chicken in an airtight container and store in the fridge for up to 3 days. Make this a day ahead. Place in an airtight container and store in the fridge. Before serving, warm in a saucepan over medium-low heat or microwave until heated through.
