Easy Slow Cooker Honey Teriyaki Chicken – Tender, Flavorful & Healthy
Golden Slow-Cooker Honey Teriyaki Chicken Surprise
Ingredients
Method
- Lightly spray your slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom.
- In a small bowl, vigorously whisk together the soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ground ginger.
- Pour the blended sauce over the chicken. Cover and set your slow cooker on HIGH for 3-4 hours (or LOW for 5-6 hours) to let the flavors meld gently.
- Once the chicken is perfectly tender, remove it using a slotted spoon and shred it with two forks. (For a slight twist, try giving the chicken an extra fluff by lightly stirring it in the cooker.)
- Strain the remaining sauce into a medium saucepan. In a separate cup, whisk together water and cornstarch, then drizzle it into the sauce while stirring over medium-high heat. Allow the mixture to simmer and thicken for about 2 minutes.
- Return the shredded chicken to the slow cooker and gently mix it with the thickened sauce. Serve over rice and top with green onions and a sprinkle of sesame seeds if desired.
Golden Slow-Cooker Honey Teriyaki Chicken Surprise
Enjoy an irresistible slow-cooked dish where succulent chicken breasts soak in a sweet and tangy teriyaki glaze. Perfect for an easy weeknight dinner that transforms simple ingredients into a crowd-pleasing meal!
A Reader’s Review
“Great flavor and easy to make! I served it over rice along with steamed broccoli. So good!” – Candace
Why You’ll Love This Recipe
- Effortless Preparation: Simply combine the ingredients, slap it in the slow cooker, and let time do its magic.
- Wallet-Friendly: A handful of pantry staples and chicken breasts make for a budget-conscious feast.
- Versatility: Serve it over rice, toss it into a wrap, or use it as a flavorful taco filling—the possibilities are endless!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup finely chopped onion
- 2 teaspoons minced garlic
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon ground ginger
- 1/4 cup water
- 3 tablespoons cornstarch
- Optional garnish: sliced green onions and sesame seeds
How to Make It
- Prep the Cooker: Lightly spray your slow cooker with non-stick cooking spray and lay the chicken breasts at the base.
- Mix the Sauce: In a small bowl, whisk together the soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ginger.
- Start Cooking: Drizzle the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours (or on LOW for 5-6 hours) so that the chicken slowly absorbs all the teriyaki goodness.
- Shred the Chicken: When fully cooked, lift the chicken out with a slotted spoon and shred it using two forks. For a slight twist, give the chicken an extra fluff by a gentle stir back in the cooker.
- Thicken the Sauce: Pour the remaining sauce into a medium saucepan. Combine water and cornstarch in a small bowl, then gradually whisk it into the simmering sauce over medium-high heat until it thickens (about 2 minutes).
- Final Touch: Return the shredded chicken to the slow cooker and stir to coat with the thickened, glossy sauce. Serve hot over a bed of rice and garnish with green onions and sesame seeds if desired.
Step-by-Step Visuals
Chef’s Special Tip!
For an added burst of flavor, try a quick broil: after shredding the chicken, spread it out on a baking sheet and broil for 2 minutes until the edges crisp up before mixing it back with the sauce. This extra step elevates the texture and deepens the savory-sweet balance!
Instant Pot Shortcut
If you’re short on time, simply add the chicken to the Instant Pot with the prepared sauce. Pressure cook on “Manual” for 25 minutes, quick-release the pressure, then shred the chicken and thicken the sauce in a saucepan as described above.
Leftover Love
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Store in a sealed freezer-approved bag for up to 3 months (thaw in the fridge prior to reheating).
- Reheat: Microwave on high for 1-2 minutes or heat through on the stovetop.
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