Crockpot Teriyaki Chicken (Print)
Tender chicken slow-cooked in a flavorful homemade teriyaki sauce with honey, garlic, and ginger.
# What You Need:
→ Chicken
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 water
06 - 2 tbsp brown sugar
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 1 tbsp water for slurry
→ Garnish
11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds
# How To Make It:
01 - Place chicken thighs or breasts in the bottom of the slow cooker.
02 - Whisk together soy sauce, honey, rice vinegar, 2 tbsp water, brown sugar, garlic, and ginger in a medium bowl until well combined.
03 - Pour the sauce mixture evenly over the chicken in the slow cooker.
04 - Cover and cook on high for 4 hours or on low for 6 hours until chicken is tender and reaches internal temperature of 165°F.
05 - Remove chicken from slow cooker and shred or slice as desired.
06 - Mix cornstarch with 1 tbsp water to create a slurry. Stir into the sauce in the slow cooker, turn to high, and cook uncovered for 10-15 minutes until sauce thickens.
07 - Return chicken to the thickened sauce and toss to coat evenly. Serve hot garnished with green onions and sesame seeds if desired.
# Expert Advice:
01 -
- The sauce thickens into this glossy sticky coating that clings to every bite
- Pretty much impossible to mess up even on your busiest weekdays
02 -
- The sauce will taste way too salty at first but it mellows out perfectly during cooking
- Removing the lid to thicken the sauce at the end is the secret step most people skip
03 -
- Pat the chicken dry before adding it to help the sauce adhere better
- Let the sauce come to a full bubble after adding the cornstarch for maximum thickness