Slow Cooker Honey Teriyaki Chicken

Slow Cooker Honey Teriyaki Chicken



INGREDIENTS

  • 2 pounds boneless, skinless chicken thighs (about 6), cut
    into 1 1/2-inch pieces
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup tamari or soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • For serving: cooked rice, red pepper flakes, sesame seeds,
    sliced scallions

INSTRUCTIONS

  1. Arrange the chicken in a single layer in the bottom of a
    6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk
    the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl
    and pour over the chicken.
  2. Cover and cook on the LOW setting for 2 to 3 hours or on the
    HIGH setting for 1 to 2 hours. The chicken is done when an instant-read
    thermometer inserted into the thickest piece registers 165°F.
  3. Using a slotted spoon, transfer the chicken to a bowl. Pour
    the sauce left in the slow cooker into a small saucepan and bring to a boil
    over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile,
    whisk the water and cornstarch together in a small bowl. Once the sauce has
    reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1
    to 2 minutes.
  4. Return the chicken to the slow cooker and pour in enough
    sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve
    over cooked rice and garnish with red pepper flakes, sesame seeds, and
    scallions.

This article and recipe adapted from this site