Inspired by @Grendellily on Twitter. This was originally a slow-cooker dish. Her photo looked really good, but when asked for a recipe, she explained it was all to taste. Here's what I did.When sampling the sauce, it seemed a bit spicy, but once baked on the chicken it is a tasty sweet heat that doesn't overpower.Edit: On my second try, I decided to increase the honey to two tbsp and add 1/4 cup of apple juice which reduces the spiciness and allows cooking 8 thighs instead of 4.I also decided to forego the broiler and put all eight thighs in a large covered pan simmering for 10 minutes, then flipping for another 10 to speed the process up.Check for doneness then throw then under the broiler for a final 5 minutes to crisp things up.

double the sauce,sooo good!!

I normally make teriyaki chicken in the oven because I love how the sauce thickens and caramelizes, but it has been far too hot to use the oven this week so this is my version of slow cooker teriyaki chicken based on a variant of my oven recipe.

It was good!! Simple 3 ingredients, my kind of recipes!! I cooked it for 3 hours but I think that was too long...was kinda dry. Won't cook it as long next time! :)

Yum

Wife is making this tonight, looks great.

This is such a simple slow cooker dinner using ingredients I pretty much always have around the house. I usually serve it over either rice (pictured with coconut rice) or quinoa, with a veggie on the side.