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One of my absolute favorite go-to recipes after a long workday is slow cooker honey teriyaki chicken with brown sugar. Originating from the fusion of Japanese teriyaki flavors with a sweet twist, this dish is not only incredibly delicious but also super easy to make. It’s perfect for those of us juggling career demands and a passion for cooking, as the slow cooker does all the hard work, letting us come home to a tasty, home-cooked meal.
This honey teriyaki chicken pairs wonderfully with steamed jasmine rice or a hearty serving of whole-grain quinoa. For a complete meal, consider adding a side of steamed broccoli or a fresh cucumber salad to balance the sweetness of the chicken with some refreshing crunch. It’s also fantastic served over a bed of mixed greens for a lighter option.
Slow Cooker Honey Teriyaki Chicken with Brown Sugar
Servings: 4
Ingredients
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1.5 lbs boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
1/4 cup rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
1/4 cup water
2 tablespoons cornstarch
Sesame seeds for garnish
Chopped green onions for garnish
Directions
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Place the chicken thighs in the bottom of the slow cooker.
In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger.
Pour the sauce mixture over the chicken thighs, ensuring they are well coated.
Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the slow cooker and set aside.
In a small bowl, mix the cornstarch with water to form a slurry.
Pour the slurry into the sauce in the slow cooker and stir well.
Turn the slow cooker to high and let the sauce simmer for 10-15 minutes, or until it has thickened.
Return the chicken to the slow cooker and coat it with the thickened sauce.
Serve the chicken over rice or your choice of side, and garnish with sesame seeds and chopped green onions.
Variations & Tips
If you prefer a bit more heat, add a teaspoon of sriracha or red pepper flakes to the sauce mixture for a spicy kick. For a gluten-free version, use tamari instead of soy sauce. You can also substitute chicken breasts if you prefer white meat, but reduce the cooking time slightly to prevent drying out.
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