Slow Cooker Honey Teriyaki Chicken
This Slow Cooker Honey Teriyaki Chicken combines tender shredded chicken with a sweet soy-garlic-ginger glaze, made effortless and deeply flavorful thanks to long, low cooking and a finishing cornstarch thickened sauce. Perfect over rice!
Equipment
- 1 Mixing bowl Medium
- 1 Slow cooker
Ingredients
Main Ingredients
- 4 Boneless skinless chicken breasts about 1.5 to 2 pounds
- ½ cup Soy sauce
- ¼ cup Honey
- 3 tablespoons Brown sugar
- 2 teaspoons Minced garlic
- 1 to 2 teaspoons Minced fresh ginger or ½ teaspoon ground ginger
- ½ Medium onion chopped fine
- ¼ cup Vinegar apple cider or rice wine
- 1 tablespoon Cornstarch for slurry
- 1 tablespoon Water room temperature, for slurry
- Sesame seeds and chopped scallions optional, for serving
Instructions
Instructions
- Lay chopped onion at the bottom of your slow cooker.
- Place chicken breasts on top of onion.
- In a bowl, whisk together soy sauce, honey, brown sugar, vinegar, garlic, and ginger until well combined.
- Pour sauce mixture over chicken in the slow cooker, coating evenly.
- Cover with lid, ensuring sealing ring is in place. Cook on low for 4-5 hours.
- When finished, remove chicken and shred with two forks.
- In a small bowl, mix cornstarch and water to make slurry.
- Stir slurry into the sauce remaining in the cooker and return shredded chicken to pot.
- Mix well to coat chicken with sauce.
- Cover and cook on high for 15–20 minutes until sauce thickens.
- Serve hot over rice or noodles. Garnish with sesame seeds and scallions if desired.
Notes
Store leftovers in airtight container in fridge up to 4 days or freeze for later. Reheat gently on stove for best texture. Great for lunch prep!