YIELD: 4 to 6 servings
I love Teriyaki Chicken and this slow-cooker Honey Teriyaki Chicken is spot on! No more takeout because this is a million better than the restaurants. Tender pieces of chicken coated in a homemade honey teriyaki sauce. This is the best Teriyaki Chicken I have ever tasted!
INGREDIENTS
2 cloves garlic, minced
2 lbs boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch piece
1/2 medium yellow onion, diced (about 1 c.)
1/2 c. honey
1/2 c. tamari or soy sauce
1/4 c. rice vinegar
1 tbsp grated peeled fresh ginger
1/4 c. water
2 tbsp cornstarch
1/4 tsp freshly ground black pepper
For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
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, mix the soy sauce, honey, rice vinegar, pepper, and ginger. Then, pour this over the chicken.
Step 2: Put the lid on and set it to cook for 2 to 3 hours on low or 1 to 2 hours on high. Once the internal temperature of the chicken reaches 165 degrees F, it is done.
Step 3: To a bowl, transfer the chicken. Into a small saucepan, pour any remaining sauce into the slow cooker. Bring the sauce to a boil over medium-high heat and cook for about 15 to 20 minutes until reduced by half. In the meantime, whisk the water and cornstarch. Stir the cornstarch slurry into the sauce once the sauce has reduced and continue to cook for another 1 to 2 minutes or until the sauce has thickened.
Step 4: To the slow cooker, return the chicken and pour enough sauce to coat the chicken. Set aside the rest of the sauce for leftovers. Serve the Honey Teriyaki Chicken right away over cooked rice garnished with sesame seeds, red pepper flakes, and scallions. Enjoy!
NOTES:
In an airtight container, keep any leftover chicken and sauce and store them in the fridge for up to 3 days.
You can make the chicken and sauce a day ahead and simply store them in the fridge in an airtight container. When ready to serve, warm it in a saucepan on medium-low heat or 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%)
Slow Cooker Honey Teriyaki Chicken
Ingredients
- 2 cloves garlic minced
- 2 lbs boneless skinless chicken thighs (about 6), cut into 1 1/2-inch piece
- 1/2 medium yellow onion diced (about 1 c.)
- 1/2 c. honey
- 1/2 c. tamari or soy sauce
- 1/4 c. rice vinegar
- 1 tbsp grated peeled fresh ginger
- 1/4 c. water
- 2 tbsp cornstarch
- 1/4 tsp freshly ground black pepper
- For serving: cooked rice red pepper flakes, sesame seeds, sliced scallions
Instructions
- 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, mix the soy sauce, honey, rice vinegar, pepper, and ginger. Then, pour this over the chicken.
- Put the lid on and set it to cook for 2 to 3 hours on low or 1 to 2 hours on high. Once the internal temperature of the chicken reaches 165 degrees F, it is done.
- To a bowl, transfer the chicken. Into a small saucepan, pour any remaining sauce into the slow cooker. Bring the sauce to a boil over medium-high heat and cook for about 15 to 20 minutes until reduced by half. In the meantime, whisk the water and cornstarch. Stir the cornstarch slurry into the sauce once the sauce has reduced and continue to cook for another 1 to 2 minutes or until the sauce has thickened.
- To the slow cooker, return the chicken and pour enough sauce to coat the chicken. Set aside the rest of the sauce for leftovers. Serve the Honey Teriyaki Chicken right away over cooked rice garnished with sesame seeds, red pepper flakes, and scallions. Enjoy!
