How to Make Slow Cooker Honey Teriyaki Chicken
You can always count on the slow cooker to help you with dinner time! The tasty sauce clings to the tender shredded chicken, and every bite is so flavorful! I walk you through every step with my easy-to-follow instructions and pictures!
- Prepare: Spray the slow cooker with non-stick cooking spray and place the chicken breasts in the bottom.
- Whisk: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ground ginger.
- Add Sauce and Cook: Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
- Shred the Chicken: Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
- Thicken the Sauce: Pour the sauce left in the bottom of the crockpot into a medium saucepan. In a small bowl, whisk together the water and cornstarch, then slowly whisk that into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken, about 2 minutes.
- Combine and Serve: Add the chicken back to the slow cooker and pour the sauce on top, stirring to coat. Serve over rice and garnish with green onions and sesame seeds, if desired.
Slow Cooker Honey Teriyaki Chicken Leftovers
Store any leftover honey teriyaki chicken because it’s great for heating up and enjoying later! I like to make a little extra rice as well for a quick lunch that’s super satisfying!
- In the Refrigerator: Place leftovers in a sealed container in the fridge for up to 4 days.
- In the Freezer: Once cooled, store leftovers in an air-tight container or freezer ziplock bag for up to 3 months. Thaw in the refrigerator before rewarming.
- To Reheat: Place leftovers in a microwave-safe bowl, then heat for 1-2 minutes or until warmed through.
0 Comments