Slow Cooker Honey Teriyaki Chicken

Ingredients

2 lbs. boneless, skinless chicken thighs (about 6) , cut into 1 1/2 in. pieces (you can also use chicken breast too if you prefer) 

1/2 medium yellow onion, diced (about 1 C) 

2 cloves garlic, minced

1/2 C. tamari or soy sauce

1/2 C. honey

1/4 C. rice vinegar

1/4 tsp. freshly ground black pepper

1 Tbsp. grated peeled fresh ginger

1/4 C. water

2 Tbsp. cornstarch

For serving: cooked rice (if you prefer) , red pepper flakes, sesame seeds, sliced scallions (all are optional) 

Directions

1) Arrange the chicken in a single layer in the bottom of a 6-qt 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 LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165 degrees. 

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 slowly into the sauce and cook until thickened, 1 to 2 minutes. 

4) Return the chicken to the slow cooker and pour enough sauce to coat the chicken. Reserve and remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds and scallions , if desired. 

Prep: 15 minutes

Cook: 3 hours 25 minutes

Total: 3 hours 40 minutes

Serves: 4 to 6

• You can refrigerate any leftover chicken and sauce in an airtight container for up to 3 days. 
• The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm it up in a saucepan over medium - low heat or in the microwave before serving.