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Crockpot | Slow Cooker Honey Teriyaki Chicken

Slow Cooker Honey Teriyaki Chicken


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


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. etc
  5. etc

For Full Instruction: thekitchn.com

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