Description
This slow cooker honey teriyaki chicken recipe is a delicious and effortless way to enjoy tender, flavorful chicken infused with a sweet and tangy teriyaki sauce. Perfect for busy days, the slow cooker allows the flavors to meld beautifully while you go about your day. Serve it over rice and garnish with green onions and sesame seeds for an authentic touch.
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 pot with non-stick cooking spray to prevent sticking. Place the 4 boneless skinless chicken breasts evenly 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.
- Cook the chicken. Pour the prepared sauce mixture over the chicken breasts in the slow cooker. Cover the pot and cook on HIGH for 4 hours or on LOW for 6 hours until the chicken is tender and fully cooked.
- Shred the chicken. Once cooked, carefully remove the chicken breasts with a slotted spoon and shred them thoroughly using two forks.
- Thicken the sauce. Pour the remaining cooking liquid 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. Continue stirring and bring the sauce to a boil; cook for about 2 minutes until it thickens.
- Combine chicken and sauce. Return the shredded chicken to the slow cooker and pour the thickened sauce over it. Stir gently to coat all the chicken pieces with the sauce evenly.
- Serve and garnish. Serve the honey teriyaki chicken hot over cooked rice. Garnish with chopped green onions and sesame seeds if desired for a burst of color and flavor.
Notes
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- If you prefer a thicker sauce, add an additional tablespoon of cornstarch slurry.
- Use low-sodium soy sauce to reduce sodium content.
- Substitute chicken thighs for a juicier and more flavorful option.
- Serve with steamed vegetables or stir-fried greens for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 650 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 75 mg
