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Slow Cooker Honey Teriyaki Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

Description

This Slow Cooker Honey Teriyaki Chicken is a simple and flavorful dish perfect for an easy dinner. Tender chicken breasts are slow-cooked in a delicious honey teriyaki sauce made with soy sauce, honey, rice wine vinegar, garlic, and ginger. The sauce is thickened with cornstarch and served over rice, garnished with green onions and sesame seeds for an extra touch of flavor and presentation.

Ingredients

Units Scale

Chicken

  • 4 boneless skinless chicken breasts, about 2 pounds

Sauce

  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup chopped onion
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1/4 teaspoon pepper
  • 3/4 teaspoon ground ginger

Thickening Mixture

  • 1/4 cup water
  • 3 tablespoons cornstarch

Garnish (Optional)

  • Green onions, sliced
  • Sesame seeds

Instructions

  1. Prepare the slow cooker: Spray the slow cooker insert with non-stick cooking spray to prevent sticking. Place the 4 boneless skinless chicken breasts evenly in the bottom of the slow cooker.
  2. Make the sauce: In a small bowl, whisk together ½ cup soy sauce, ½ cup honey, ¼ cup rice wine vinegar, ¼ cup chopped onion, 2 teaspoons minced garlic, ¼ teaspoon pepper, and ¾ teaspoon ground ginger until combined.
  3. Cook the chicken: Pour the prepared sauce evenly over the chicken breasts in the slow cooker. Cover with the slow cooker lid and cook on HIGH for 4 hours. The chicken should become tender and fully cooked.
  4. Shred the chicken: Once cooked, carefully remove the chicken breasts from the slow cooker using a slotted spoon. Place on a plate or cutting board and shred the chicken using two forks.
  5. Thicken the sauce: Pour the sauce mixture remaining in the slow cooker into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch until smooth. Slowly whisk this cornstarch mixture into the sauce in the saucepan. Heat over medium-high heat, whisking constantly, and bring to a boil. Continue boiling and whisking until the sauce thickens, about 2 minutes.
  6. Combine and serve: Return the shredded chicken to the slow cooker and pour the thickened sauce over it. Stir gently to coat the chicken well. Serve the honey teriyaki chicken hot over steamed rice and garnish with sliced green onions and sesame seeds if desired.

Notes

  • You can substitute chicken thighs for chicken breasts for a juicier texture.
  • Serve over white, brown, or jasmine rice for best results.
  • For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
  • If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of Sriracha.
  • Leftover chicken can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 850 mg
  • Fat: 3 g
  • Saturated Fat: 0.8 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 26 g
  • Cholesterol: 75 mg

Find it online: https://stewhaven.com/slow-cooker-honey-teriyaki-chicken-recipe/