Crockpot Teriyaki Chicken (Print Version)

Tender chicken in homemade teriyaki sauce, slow-cooked to perfection for an effortless meal.

# What You'll 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

→ Garnish

11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds

# How-To Steps:

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 combined.
03 - Pour sauce 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 cooked through.
05 - Remove chicken from slow cooker and shred or slice as desired.
06 - Mix cornstarch with 1 tbsp water to create slurry. Stir into sauce in slow cooker.
07 - Turn slow cooker to high and cook uncovered for 10-15 minutes until sauce thickens.
08 - Return chicken to sauce and toss to coat. Serve hot, garnished with green onions and sesame seeds if desired.

# Expert Tips:

01 -
  • The homemade sauce beats anything from a bottle and comes together in minutes
  • Set it and forget it cooking that delivers restaurant quality flavor with almost zero effort
02 -
  • The sauce will look thin when you first put it in but that cornstarch slurry at the end is the magic that makes it coat the chicken perfectly
  • Resist the urge to lift the lid too often during cooking because every time you do you let out heat and extend the cooking time
03 -
  • Cut against the grain when slicing the chicken for the most tender texture
  • Use a box grater for the ginger instead of mincing it to get those tiny flavorful bits that melt into the sauce

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