Ingredients
Equipment
Method
- Place chicken in the bottom of the crock pot.
- Pour teriyaki sauce, honey, garlic, ginger, and soy sauce over the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Mix cornstarch and cold water in a bowl to create a slurry.
- Stir the slurry into the crock pot 30 minutes before the end of cooking.
- Shred or slice the chicken and mix back into the sauce.
- Serve over rice, garnished with green onions and sesame seeds.
Notes
You can swap chicken thighs for breasts, but monitor cook time to avoid dryness.
Add canned pineapple with juice in step 2 for a fruity twist.
Store leftovers in the fridge up to 4 days or freeze for up to 3 months.