Crockpot Teriyaki Chicken (Printable)
Tender slow-cooked chicken in sweet and tangy teriyaki sauce with honey, garlic, and fresh ginger.
# What You Need:
→ Poultry
01 - 1.5 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 - 2 tbsp brown sugar
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp sesame oil
09 - 1 tbsp cornstarch
10 - 2 tbsp water
→ Garnish
11 - 2 green onions, sliced
12 - 1 tbsp toasted sesame seeds
# Steps:
01 - Arrange chicken thighs or breasts in the slow cooker in a single, even layer.
02 - Whisk together soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil in a small bowl until well combined. Pour the mixture evenly over the chicken.
03 - Cover and cook on low setting for 4 hours, or until the chicken is tender and easily shredded with a fork.
04 - Transfer cooked chicken to a plate and set aside temporarily.
05 - Combine cornstarch and water in a small bowl to create a slurry. Whisk the mixture into the cooking liquid remaining in the slow cooker. Cover and cook on high heat for 10-15 minutes until the sauce reaches desired consistency.
06 - Shred the chicken using two forks, return it to the slow cooker, and toss thoroughly with the thickened teriyaki sauce. Serve hot, garnished with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- Set it and forget it freedom that still tastes like you spent hours at the stove
- That perfect balance of sweet and salty that makes everyone reach for seconds
02 -
- The sauce will taste too thin when you first combine it but it reduces and concentrates during cooking
- Cornstarch needs to be whisked into cold liquid first or it will clump up instantly in hot sauce
03 -
- Use a fork to shred the chicken right in the slow cooker to save on dishes
- Double the sauce recipe if you want extra for drizzling over rice or vegetables