Q1: Why do I have to cook the teriyaki sauce on the stovetop first?

This is a simple but crucial step that is the secret to a perfect, thick, and glossy slow cooker sauce! By cooking the sauce first and thickening it with a cornstarch slurry , you are guaranteeing that your final sauce will be rich and thick, not thin and watery, which can sometimes happen in a slow cooker. It also ensures that the sugars are fully dissolved and the flavors have had a chance to meld.

Q2: How do I keep my chicken from drying out in the slow cooker?

The slow cooker is a fantastic tool for making incredibly moist and tender chicken! The key is to cook the chicken breasts whole , as this recipe directs, and to make sure there is plenty of liquid in the pot. If you were to cut the chicken into small pieces at the beginning, it would be more likely to overcook and become dry during the long cooking time.

Q3: Can I make this recipe gluten-free?

Yes, it's very easy to make this recipe gluten-free! Simply substitute the soy sauce with a high-quality, gluten-free tamari or a coconut aminos . All the other ingredients in the recipe are naturally gluten-free.

Q4: Can I prepare this as a freezer meal?

Yes! This is one of the best freezer meals. As the recipe notes, you can combine all the ingredients—the raw chicken, the chopped onion, and all the prepared sauce ingredients (the cornstarch slurry, brown sugar, honey, soy sauce, vinegar, garlic, and ginger)—into a single, freezer-safe, resealable bag. When you are ready to cook, just thaw it overnight and dump it into your slow cooker.

Q5: What is the best kind of soy sauce to use for a teriyaki sauce?

For the best flavor and to control the saltiness of your final dish, it is recommended to use a low-sodium soy sauce . You can also use a gluten-free tamari , which has a slightly richer and less salty flavor, or coconut aminos , which is a great soy-free and gluten-free alternative that is also lower in sodium.

The Easiest Slow Cooker Honey Teriyaki Chicken

An easy slow cooker recipe for a sweet and savory honey teriyaki chicken. A homemade teriyaki sauce is created on the stovetop by simmering together a cornstarch slurry, brown sugar, honey, soy sauce, and aromatics. This sauce is then poured over chicken and onions in a slow cooker and cooked for several hours until the chicken is tender enough to shred. The shredded chicken is returned to the sauce to soak up more flavor before being served over rice or in sandwiches.

Author: Grace
Prep Time: 15 minutes
Cook Time: 4 hours 10 minutes (on high)
Total Time: 4 hours 25 minutes
Yield: 6-8 servings
Category: Main Course
Method: Slow Cooking
Cuisine: Japanese

Ingredients

For the Teriyaki Sauce:
2 Tablespoons cornstarch
1/4 cup water
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup soy sauce
1/4 cup rice vinegar
2-3 cloves garlic, minced
1 Tablespoon minced fresh ginger
For the Chicken:
1 medium onion, chopped
2.5 pounds boneless, skinless chicken breasts or thighs
For Garnish (optional):
Sesame seeds
Sliced scallions

Instructions

Note: The ingredient list was not provided in the source article and has been inferred from the instructions and a standard teriyaki recipe.
Make the Sauce: In a small bowl, stir the cornstarch and water together. Pour this slurry into a medium saucepan over low-medium heat. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger.
Bring the sauce to a simmer, whisking occasionally. Once it reaches a boil, allow it to boil for 1 minute, then remove from the heat.
Slow Cook: Place the chopped onion and whole chicken pieces into a 4-quart or larger slow cooker. Pour the prepared teriyaki sauce on top.
Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
Remove the chicken from the slow cooker. Using two forks, shred the chicken into smaller pieces.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Cover and cook for 1 more hour on LOW, stirring occasionally.
Garnish with sesame seeds and scallions, if desired, and serve.

Notes

This recipe is great for meal prep, as leftovers can be stored for up to a week and a large batch can be frozen. The article provides detailed freezing instructions for both the cooked and uncooked dish.
The recipe also includes an alternative stovetop method for those without a slow cooker.
Using both brown sugar and honey is noted to create a greater depth of flavor in the teriyaki sauce.

Find it online: https://www.eatswithsoul.com/honey-teriyaki-chicken/