Drop in chicken and a scoop of brown sugar into the slow cooker to rustle up a dish just like the one from your preferred takeout spot.

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After a hard day at the office, one of my favorite things to make is honey teriyaki chicken with brown sugar in the slow cooker. This recipe is really simple to prepare and tastes amazing. It’s a mix of Japanese teriyaki ingredients with a sweet touch. Because the slow cooker performs all the work, we can come home to a delicious home-cooked supper, which is ideal for those who have a love for cooking but still have demanding careers.
Serve this honey teriyaki chicken over a generous helping of whole-grain quinoa or steaming jasmine rice. If you’re looking for a satisfying side dish to complement the chicken’s sweetness and provide a little crunch, try steamed broccoli or a fresh cucumber salad. For a lighter version, it’s also great served over a bed of mixed greens.

Prepare 4 servings of this honey teriyaki chicken with brown sugar in a slow cooker.

Recipe Items

1 and a half pounds of skinless, boneless chicken thighs
Soy sauce, half a cup
1 and 1/4 cups of honey and 1/4 cup of colored sugar
Rice vinegar, 1/4 cup
One teaspoon of garlic, minced
ginger, grated, one teaspoon
one-fourth cup of water
1/4 cup of cornstarch
Garnish with sesame seeds
For the garnish, chopped green onions
How to Follow

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Drop in chicken and a scoop of brown sugar into the slow cooker to rustle up a dish just like the one from your preferred takeout spot.

In the base of a slow cooker, lay the chicken thighs.
Combine the rice vinegar, brown sugar, soy sauce, honey, grated ginger, and minced garlic in a medium bowl and whisk to combine.
Coat the chicken thighs well with the sauce mixture by pouring it over them.
Once the chicken is seasoned and cooked through, cover and simmer for at least four to five hours, or cook on high for two to three hours.
Take the chicken out of the slow cooker after it’s done cooking and put it aside.
Combine the cornstarch and water in a small bowl until it forms a slurry.
Add the slurry to the slow cooker sauce and mix well.
For about ten to fifteen minutes, over high heat, or until the sauce has thickened, reduce heat to medium and simmer.
Coat the chicken with the thickened sauce and put it back in the slow cooker.
Garnish the chicken with chopped green onions and sesame seeds before serving it over rice or whatever side you want.

Tips and Variations
A teaspoon of sriracha or red pepper flakes may be added to the sauce mixture for a spicy kick, if you want a little more heat. To make it gluten-free, use tamari for soy sauce. If you like white meat, you can also use chicken breasts instead; just be sure to cook them for slightly less time to avoid drying them out.