Description

Tender, juicy chicken cooked low and slow in a sweet and savory teriyaki sauce made with honey, soy, garlic, and ginger. This easy set-it-and-forget-it meal is perfect for busy weeknights, meal prep, or cozy family dinners. Serve it over rice with steamed veggies or tucked into wraps for a comforting, flavor-packed dish.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs
½ cup low-sodium soy sauce
⅓ cup honey
¼ cup light brown sugar
2 teaspoons minced garlic (or 2 cloves)
1 teaspoon grated ginger (or ½ tsp ground)
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch (for thickening)
2 tablespoons water (to mix with cornstarch)
Optional toppings: sesame seeds, chopped green onions, fresh herbs

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Instructions

Make the Sauce: In a bowl, mix soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil until smooth.
Add to Slow Cooker: Place chicken in the slow cooker. Pour sauce over the top, covering all the pieces.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Shred the Chicken: Remove chicken, shred with two forks, and return to the slow cooker.
Thicken the Sauce: In a small bowl, mix cornstarch and water. Stir into the slow cooker. Cook for another 15 minutes until the sauce thickens.
Serve: Spoon chicken and sauce over rice, noodles, or veggies. Add toppings if desired.

Notes

Use chicken thighs for a juicier result.

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

Add bell peppers, carrots, or broccoli during the last hour for extra flavor and color.

Great for meal prep—leftovers store and reheat well.

Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Category: Main Dish
Method: Slow Cooker
Cuisine: Asian-Inspired