Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker.
Scatter the onion and garlic over the top.
Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.
Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours.
Using a slotted spoon, transfer the chicken to a bowl.
Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes.
Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has been reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.
Nutrition
Nutrition Facts
Crockpot Chicken Teriyaki
Amount Per Serving
Calories 436Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 133mg44%
Sodium 1404mg61%
Potassium 373mg11%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 29g32%
Protein 25g50%
Vitamin A 107IU2%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.