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Slow-Cooker Teriyaki Chicken

This slow-cooker teriyaki chicken is a snap to whip up on a workday, and it tastes just like Chinese takeout! My kids love it, and they don’t even know it’s healthy. —Rachel Ruiz, Fort Walton Beach, Florida
  • Total Time
    Prep: 20 min. Cook: 3-3/4 hours
  • Makes
    8 servings

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice
  • Minced fresh cilantro and sesame seeds, optional

Directions

  • Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker.
    Serve with rice, if desired. Garnish with cilantro and sesame seeds.
Nutrition Facts
2/3 cup: 223 calories, 8g fat (2g saturated fat), 76mg cholesterol, 647mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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