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In a 4 quart slow cooker, combine honey, soy sauce, mustard, malt vinegar, garlic and black pepper. Stir to combine all ingredients together well. Add the chicken and press chicken down to cover it in as much sauce as possible.
Cook the chicken 4-5 hours on High or 6 hours on Low until the chicken is moist and tender.Stir the chicken about 2 times, if possible, during the cooking and push the chicken down so it's immersed in the sauce.
Optional: to thicken the sauce (do this about 1 hour before chicken is finished cooking). Make the corn starch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps.Quickly stir in the cornstarch slurry into the crock pot teriyaki mixture and combine well so that the cornstarch doesn't thicken and become lumpy. Finish cooking for the final hour.
Serve the hot and delicious chicken over rice, pasta or in a sandwich!