Crockpot Teriyaki Chicken (Printable Version)
Tender chicken slow-cooked in sweet and tangy teriyaki sauce with honey, garlic, and ginger.
# What You'll 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
# Directions:
01 - Place chicken thighs or breasts in the crockpot in a single layer.
02 - Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a small bowl. Pour evenly over the chicken.
03 - Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.
04 - Remove chicken and set aside on a plate.
05 - Mix cornstarch with water to make a slurry. Whisk into the cooking liquid in the crockpot. Cover and cook on high for 10-15 minutes, or until the sauce thickens.
06 - Shred the chicken with two forks, return it to the crockpot, and mix with the thickened teriyaki sauce. Serve hot, garnished with sliced green onions and sesame seeds.
# Expert Hints:
01 -
- The sauce develops this deep glossy finish that tastes like you spent hours reducing it on the stove
- You can literally dump everything in the crockpot and walk away until dinner time
- The leftovers are even better the next day, if they last that long
02 -
- The sauce will look thin and watery when you first pour it in, but trust the process
- Do not skip the cornstarch step unless you want soup instead of a glazed dish
- Low and slow is key here, high heat can make the chicken stringy and dry
03 -
- Pat the chicken dry before adding it to the crockpot for better browning
- Use a box grater for your ginger instead of mincing it for better flavor distribution