Slow Cooker Honey Teriyaki Chicken

Tender chicken slow-cooked in a sweet and savory honey teriyaki sauce, thickened at the end for a glossy finish. Easy to prepare and perfect served over rice with vegetables.

Course Main Course

Ingredients

4 boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
1/2 cup onion diced
1/4 cup ketchup
2 Tablespoon oil
2 teaspoon minced garlic
1/4 teaspoon red pepper flakes optional
4 teaspoons cornstarch, dissolved in 6 Tablespoons water or more if needed
sesame seeds

Instructions

Lightly spray the slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom of the crockpot.
In a medium bowl, whisk together the honey, soy sauce, diced onion, ketchup, oil, garlic, and red pepper flakes (if using). Pour the sauce evenly over the chicken.
Cover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, until the chicken reaches an internal temperature of 165°F.
Remove the chicken to a cutting board and set aside. In a small bowl, whisk together the cornstarch and water until smooth.
Stir the cornstarch mixture into the sauce in the slow cooker. Cover and cook on HIGH for about 10 minutes, or until the sauce thickens.
Cut or shred the chicken into bite-sized pieces and return it to the slow cooker. Stir to coat evenly with the sauce.
Sprinkle with sesame seeds and serve over rice with broccoli or your favorite vegetables.

Notes

This recipe thickens best when the lid stays on during the final 10 minutes.
If the sauce becomes too thick, stir in a tablespoon or two of water to loosen it.
Chicken thighs can be substituted for breasts with no other changes.
Leftovers reheat well and are great for meal prep.