Crockpot Teriyaki Chicken (Printable)
Tender chicken in savory-sweet teriyaki sauce, slow-cooked to perfection for an effortless meal.
# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs or breasts
→ Teriyaki Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup rice vinegar
05 - 1/4 cup brown sugar, packed
06 - 2 tablespoons sesame oil
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons cornstarch
10 - 2 tablespoons water
→ Garnish
11 - 2 green onions, sliced
12 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Arrange chicken thighs or breasts in the bottom of the slow cooker.
02 - Whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a medium bowl until fully incorporated.
03 - Pour sauce over chicken. Cover and cook on high for 4 hours or low for 6-7 hours until chicken reaches internal temperature of 165°F and is tender.
04 - Transfer cooked chicken to a cutting board. Shred using two forks or slice into strips.
05 - Combine cornstarch and water in small bowl to create slurry. Stir into cooking liquid in slow cooker. Return shredded chicken and cook on high 15-20 minutes until sauce reaches desired consistency.
06 - Serve over steamed rice, garnished with sliced green onions and sesame seeds.
# Expert Advice:
01 -
- The sauce thickens into this glossy restaurant-style coating that makes everything taste expensive
- You literally dump ingredients in and walk away while your kitchen smells like a takeout place
02 -
- The sauce looks way too thin when you first pour it in but trust the process
- Letting the sauce bubble with the cornstarch for a few minutes is what makes it coat the chicken properly
03 -
- Line your slow cooker with a bag if you hate cleaning up stuck-on sauce
- Double the sauce recipe if you love things extra saucy over rice