Description
This slow cooker honey teriyaki chicken recipe is a simple and flavorful dish that combines tender chicken breasts with a sweet and savory homemade teriyaki sauce. Perfect for an easy dinner, it is cooked slowly for maximum flavor and served over rice with optional garnishes like green onions and sesame seeds.
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
- 1/4 cup water
- 3 tablespoons cornstarch
Garnish (optional)
- green onions
- sesame seeds
Instructions
- Prepare the slow cooker: Spray the slow cooker with non-stick cooking spray to prevent sticking. Place the 4 boneless skinless chicken breasts at the bottom of the slow cooker.
- Mix 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 well combined.
- Add sauce and cook: Pour the prepared sauce mixture evenly over the chicken breasts in the slow cooker. Cover and cook on HIGH for 4 hours.
- Shred the chicken: Once the chicken is cooked through and tender, remove the breasts from the slow cooker using a slotted spoon and shred them using two forks.
- Thicken the sauce: Pour the sauce from the slow cooker into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch. Slowly whisk this mixture into the sauce in the saucepan over medium-high heat. Continue stirring and bring to a boil, cooking until the sauce thickens, about 2 minutes.
- Combine and serve: Return the shredded chicken to the slow cooker and pour the thickened sauce over it. Stir to coat the chicken evenly. Serve the honey teriyaki chicken over rice, garnished with green onions and sesame seeds if desired.
Notes
- Use boneless skinless chicken thighs for a richer flavor and more tender texture.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce.
- If you prefer a less sweet dish, reduce the honey to ⅓ cup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe spicier, add ½ teaspoon crushed red pepper flakes to the sauce mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: twenty four g
- Sodium: 950 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
