Description
This Slow Cooker Honey Teriyaki Chicken is a simple and flavorful dish that combines tender chicken breasts with a sweet and savory homemade teriyaki sauce. Perfect for an easy weeknight dinner, it’s cooked low and slow for maximum flavor and tenderness.
Ingredients
Units
Scale
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds
Teriyaki 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
- Sesame seeds
Instructions
- Prepare the Slow Cooker: Spray the slow cooker with non-stick cooking spray. Place the 4 boneless skinless chicken breasts at the bottom of the slow cooker evenly.
- 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 well combined.
- Cook the Chicken: Pour the sauce mixture over the chicken breasts. Cover the slow cooker with the lid and cook on HIGH for 4 hours to ensure thorough cooking and tender meat.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker using a slotted spoon and shred it using two forks until finely pulled apart.
- Thicken the Sauce: Pour the cooking sauce from the slow cooker into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch until smooth. Slowly whisk the cornstarch mixture into the saucepan over medium-high heat. Keep whisking and bring to a boil; cook for about 2 minutes until the sauce thickens to a glossy consistency.
- Combine and Serve: Return the shredded chicken back to the slow cooker. Pour the thickened sauce over the chicken and stir well to coat all pieces evenly. Serve the honey teriyaki chicken hot over cooked rice, garnished with green onions and sesame seeds if desired.
Notes
- For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking if time permits.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Adjust honey amount for more or less sweetness to taste.
- If you prefer a thicker sauce, add a little more cornstarch mixed with water and cook until desired consistency.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed vegetables or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 75 mg
