Slow Cooker Honey Teriyaki Chicken Recipe

Chicken breasts: Boneless and skinless, these provide a lean source of protein and become incredibly tender in the slow cooker.

Soy sauce: Adds a salty, umami flavor that is essential for teriyaki sauce.

Honey: Provides sweetness that balances the saltiness of the soy sauce.

Rice vinegar: Adds a slight tanginess to the sauce, enhancing its complexity.

Minced garlic: Brings a robust, aromatic flavor to the dish.

Minced ginger: Adds a fresh, slightly spicy note that complements the other flavors.

Water: Helps to dilute the sauce and ensures the chicken stays moist.

Cornstarch: Mixed with water, it thickens the sauce to the perfect consistency.

When preparing the chicken breasts for this recipe, consider giving them a quick sear in a hot pan before placing them in the slow cooker. This step can add an extra layer of flavor and help lock in the juices, resulting in a more tender and flavorful chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in equal amounts.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a 1:1 replacement.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for every clove of minced garlic.

• minced ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for every tablespoon of minced ginger.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the dish compared to plain water.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and can be used in equal amounts.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and spoilage.

• Transfer the cooled chicken and sauce into airtight containers. For best results, use containers that are appropriately sized for the amount of food you are storing to minimize air exposure.

• Label the containers with the date and contents. This is especially helpful if you have multiple meals stored in your fridge or freezer.

• Store the chicken in the refrigerator if you plan to eat it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below to keep the food safe.

• For longer storage, place the containers in the freezer. The chicken can be frozen for up to 3 months without significant loss of quality.

• To reheat, thaw frozen chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the chicken and sauce in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short bursts and stirring in between to ensure even heating.

• If the sauce has thickened too much during storage, add a splash of water or chicken broth while reheating to achieve the desired consistency.

• Serve the reheated honey teriyaki chicken over a bed of steamed rice or alongside some freshly sautéed vegetables for a complete meal.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, perfect for cooking the chicken slowly and evenly.

• Mixing bowl: A large bowl used to combine the soy sauce, honey, rice vinegar, minced garlic, minced ginger, and water.

• Measuring cups: Essential for accurately measuring the soy sauce, honey, rice vinegar, and water.

• Measuring spoons: Used to measure the minced garlic, minced ginger, and cornstarch.

• Whisk: Useful for mixing the cornstarch with water to ensure there are no lumps.

• Tongs: Handy for removing the chicken breasts from the slow cooker.

• Forks: Used to shred the cooked chicken breasts.

• Small bowl: Needed to mix the cornstarch with water before adding it to the slow cooker.

• Spatula: Helps in stirring the sauce and mixing the shredded chicken back into the slow cooker.

Prep ingredients ahead: Mince garlic and ginger the night before to save time in the morning.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Double the sauce: Make extra sauce and freeze it for future use, reducing prep time for your next meal.

Shred chicken easily: Use a hand mixer to quickly shred the chicken after cooking.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.