Description
Tender, juicy chicken cooked in a sweet and savory teriyaki sauce with honey, garlic, and soy sauce. Serve over rice or veggies for a delicious meal!
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1/2 cup soy sauce (low sodium recommended)
- 1/3 cup honey
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons cornstarch
- 3 tablespoons water
For Serving:
- Cooked white or brown rice
- Steamed broccoli or mixed vegetables
- Sesame seeds and sliced green onions for garnish
Instructions
Prepare the Sauce – In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, black pepper, and red pepper flakes (if using).
Add to Slow Cooker – Place the chicken in the slow cooker and pour the sauce over the top.
Cook – Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and fully cooked.
Shred the Chicken – Remove the chicken and shred it with two forks. Set aside.
Thicken the Sauce – In a small bowl, mix cornstarch with water to create a slurry. Stir it into the sauce in the slow cooker and let it cook on high for 10-15 minutes until thickened.
Combine & Serve – Return the shredded chicken to the slow cooker and toss it in the sauce. Serve over rice with steamed vegetables, garnished with sesame seeds and green onions.
Notes
- Use chicken thighs for extra juicy results.
- Add pineapple chunks for a tropical twist.
- Swap honey for brown sugar if preferred.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.