Description
This Slow Cooker Honey Teriyaki Chicken recipe is a simple and delicious meal perfect for busy days. Tender chicken breasts are slow-cooked in a flavorful honey teriyaki sauce, then shredded and coated in a thickened sauce. Serve over rice and garnish with green onions and sesame seeds for a satisfying dinner.
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 slow cooker: Spray the slow cooker with non-stick cooking spray to prevent sticking. Place the 4 boneless skinless chicken breasts evenly in the bottom of the slow cooker.
- Make 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 chicken: Pour the sauce mixture evenly over the chicken breasts in the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken is tender and fully cooked.
- Shred chicken: Carefully remove the cooked chicken from the slow cooker using a slotted spoon. Shred the chicken using two forks and set aside.
- Thicken 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 until smooth. Slowly whisk this mixture into the sauce over medium-high heat. Bring to a boil while whisking continuously and cook for about 2 minutes until the sauce thickens.
- Combine and serve: Return the shredded chicken to the slow cooker and pour the thickened sauce on top. Stir well to coat the chicken evenly. Serve the honey teriyaki chicken over cooked rice and garnish with sliced green onions and sesame seeds if desired.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- If you prefer a spicier kick, add a teaspoon of red pepper flakes or a dash of sriracha to the sauce.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe works great with chicken thighs for extra juiciness and flavor.
- Use fresh ginger instead of ground ginger for a brighter flavor in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 850 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
