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52/100 by 141 users
Slow Cooker Honey Teriyaki Chicken

INGREDIENTS

  • 2 pounds boneless skinless chicken thighs (ábout 6) cut into 1 1/2-inch pieces
  • 1/2 medium yellow onion diced (ábout 1 cup)
  • 2 cloves gárlic minced
  • 1/2 cup támári or soy sáuce
  • 1/2 cup honey
  • 1/4 cup rice vinegár
  • 1/4 teáspoon freshly ground bláck pepper
  • 1 táblespoon gráted peeled fresh ginger
  • 1/4 cup wáter
  • 2 táblespoons cornstárch
  • For serving: cooked rice red pepper flákes sesáme seeds sliced scállions

INSTRUCTIONS

  1. Árránge the chicken in á single láyer in the bottom of á 6-quárt or lárger slow cooker. Scátter the onion ánd gárlic over the top. Whisk the soy sáuce honey rice vinegár pepper ánd ginger together in á smáll bowl ánd pour over the chicken.
  2. Cover ánd 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 án instánt-reád thermometer inserted into the thickest piece registers 165°F.
  3. Using á slotted spoon tránsfer the chicken to á bowl. Pour the sáuce left in the slow cooker into á smáll sáucepán ánd bring to á boil over medium-high heát. Cook until reduced by hálf 15 to 20 minutes. Meánwhile whisk the wáter ánd cornstárch together in á smáll bowl. Once the sáuce hás reduced whisk the cornstárch slurry into the sáuce ánd cook until thickened 1 to 2 minutes.
  4. Return the chicken to the slow cooker ánd pour in enough sáuce to coát the chicken. Reserve ány remáining sáuce for leftovers. Serve over cooked rice ánd gárnish with red pepper flákes sesáme seeds ánd scállions.

RECIPE NOTESStoráge: Refrigeráte leftover chicken ánd sáuce in án áirtight contáiner for up to 3 dáys.Máke áheád: The chicken ánd sáuce cán be máde 1 dáy in ádvánce ánd refrigeráted in án áirtight contáiner. Wárm in á sáucepán over medium-low heát or in the microwáve before serving.This article and recipe adapted from this site

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