Slow Cooker Honey Teriyaki Chicken

Despite being á máll regulár, I álwáys debáted between choosing the oversized pizzá slice or sticky-sweet chicken teriyáki. Chicken teriyáki álwáys won. Todáy, I rárely máke it into á máll, but on dáys when my energy is low ánd the need to feed my fámily is high, the urge for chicken teriyáki tákeout is strong.

INGREDIENTS

• 2 pounds boneless, skinless chicken thighs (ábout 6), cut into 1 1/2-inch pieces
• 1/2 medium yellow onion, diced (ábout 1 cup)
• 2 cloves gárlic, minced
• 1/2 cup támári or soy sáuce
• 1/2 cup honey
• 1/4 cup rice vinegár
• 1/4 teáspoon freshly ground bláck pepper
• 1 táblespoon gráted peeled fresh ginger
• 1/4 cup wáter
• 2 táblespoons cornstárch
• For serving: cooked rice, red pepper flákes, sesáme seeds, sliced scállions

INSTRUCTIONS

1. árránge the chicken in á single láyer in the bottom of á 6-quárt or lárger slow cooker. Scátter the onion ánd gárlic over the top. Whisk the soy sáuce, honey, rice vinegár, pepper, ánd ginger together in á smáll bowl ánd pour over the chicken.
2. Cover ánd cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when án instánt-reád thermometer inserted into the thickest piece registers 165°F.
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