#Slow #Cooker #Honey #Teriyaki #Chicken

Slow Cooker Honey Teriyaki Chicken
#Slow #Cooker #Honey #Teriyaki #Chicken

The chicken and sauce can be made 1; day in advance and refrigerated in an airtight container. Warm in a; saucepan over medium-low heat or in; the microwave before serving.

INGREDIENTS

• 2 pounds boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch pieces
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 cup tamari or soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated peeled fresh ginger
• 1/4 cup water
• 2 tablespoons cornstarch
• For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions

INSTRUCTIONS

1. Arrange the chicken; in a single layer in the bottom of a 6-quart or larger; slow cooker. Scatter the onion and garlic over the top. Whisk; the soy sauce, honey, rice vinegar, pepper, and ginger together in; a small bowl and pour over the chicken.
2. Cover and cook on the LOW setting for 2 to 3 hours; or on the HIGH setting for 1 to 2 hours. The chicken is done; when an instant-read thermometer inserted into the thickest piece registers 165°F.
3. Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left; in the slow cooker into a small saucepan and bring to a; boil over medium-high heat. Cook until reduced by half, 15 to; 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
4. Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve; any remaining sauce for; leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.

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