Crockpot Teriyaki Chicken (Printable Version)
Tender chicken in savory-sweet teriyaki sauce, slow-cooked to perfection.
# 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 packed brown sugar
06 - 2 tablespoons sesame oil
07 - 3 cloves garlic 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
# Method:
01 - Place 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 combined.
03 - Pour teriyaki sauce mixture evenly over the chicken.
04 - Cover and cook on high for 4 hours or on low for 6-7 hours until chicken is tender and cooked through.
05 - Remove chicken from slow cooker and shred or slice as preferred.
06 - Mix cornstarch and water to create slurry. Stir into sauce in slow cooker.
07 - Return chicken to slow cooker, stir to coat with thickened sauce, and cook on high for 15-20 minutes until sauce reaches desired consistency.
08 - Serve over steamed rice garnished with green onions and sesame seeds.
# Chef's Tips:
01 -
- The sauce thickens into something restaurant-worthy while you barely lift a finger
- Leftovers somehow taste better the next day, making lunch feel like a treat
02 -
- The sauce will look way too thin at first, but trust the cornstarch slurry to work its magic
- Low and slow gives you that fall-apart texture, but high heat works when youre short on time
03 -
- Pat the chicken dry before adding it to help the sauce stick better
- Let the cornstarch slurry come to room temperature before adding it to prevent lumps