This sweet and savory, slightly sticky, and super saucy slow cooker honey teriyaki chicken is made with simple ingredients and just 10 minutes of prep time. Everything gets dumped and set in the morning and the chicken is pull-apart tender by the time dinner time rolls around, which makes it perfect for busy weeknights and lazy weekends!
Add the trimmed chicken breasts to the base of a 6-8 quart slow cooker basin.
To a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
Pour the sauce over the chicken.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Once cooked, remove the chicken from the slow cooker and shred with two forks and set aside. Pour the sauce from the slow cooker into a medium saucepan.
Move the saucepan to the stove over medium-high heat and bring to a simmer.
To a small bowl, add the cornstarch and cold water and mix together until dissolved.
Pour the cornstarch mixture into the saucepan and bring it to a low boil. Cook for 1-2 minutes or until the sauce has just thickened.
Place the shredded chicken back into the slow cooker and pour the thickened sauce over the top. Stir to distribute.
Serve over rice topping with sesame seeds and scallions.
Notes
Store leftovers covered in the fridge for up to 3 days.To add heat, add 1 teaspoon of red pepper flakes to the sauce. Boneless skinless chicken thighs can be used in place of breasts, if you prefer.I prefer low sodium soy sauce but you can use regular. Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.