Get ready to tantalize your taste buds with this easy-to-make, incredibly flavorful Honey Teriyaki Chicken. Slow-cooked to perfection in your trusty slow cooker, this dish is a delicious and hassle-free way to feed your family or impress your guests. The tender, juicy chicken is smothered in a rich, sticky honey teriyaki sauce that’s simply irresistible. Let’s dive into this mouthwatering recipe!
GO THIGHS FOR THE SLOW COOKER
Chicken thighs are the perfect choice for this take on takeout because their robust flavor pairs beautifully with the rich teriyaki sauce, and they’re more forgiving than chicken breasts, staying juicy even after several hours in the slow cooker. If you only have chicken breasts on hand, you can easily substitute them without changing the prep or cook time—just make sure to check for doneness with a thermometer.
Using homemade honey teriyaki sauce, the chicken thighs absorb the flavors as they cook slowly, allowing for a hands-off approach. To finish, I simmer the sauce to intensify the flavors and thicken it with a mixture of cornstarch and water. The result is tender, juicy chicken coated in a wonderfully sticky glaze. The teriyaki sauce is the star of the show, and there’s plenty left over to drizzle on any leftover chicken or to enhance steamed broccoli and rice the following day.
INGREDIENTS
- 2 pounds boneless, skinless chicken thighs (about 6), cut into 1½-inch pieces
- ½ medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- ½ cup tamari or soy sauce
- ½ cup honey
- ¼ cup rice vinegar
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon grated fresh ginger (peeled)
- ¼ cup water
- 2 tablespoons cornstarch
- For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
INSTRUCTIONS
- Arrange the chicken in a single layer at the bottom of a 6-quart or larger slow cooker. Scatter the diced onion and minced garlic over the chicken.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, black pepper, and grated ginger. Pour this mixture over the chicken.
- Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours, until the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
- Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring it to a boil over medium-high heat. Let it cook until reduced by half, about 15 to 20 minutes.
- While the sauce reduces, whisk the water and cornstarch together in a separate small bowl. Once the sauce has reduced, whisk in the cornstarch slurry and cook for an additional 1 to 2 minutes until thickened.
- Return the chicken to the slow cooker and pour in enough of the thickened sauce to coat the chicken. Reserve any remaining sauce for later.
- Serve the chicken over cooked rice, garnished with red pepper flakes, sesame seeds, and sliced scallions.
RECIPE NOTES
- Storage: Leftover chicken and sauce can be refrigerated in an airtight container for up to 3 days.
- Make Ahead: The chicken and sauce can be prepared 1 day in advance and stored in the refrigerator. Reheat gently in a saucepan over medium-low heat or in the microwave before serving.
