Crockpot Teriyaki Chicken (Printable View)
Tender slow-cooked chicken in a sweet and tangy teriyaki glaze with honey, garlic, and ginger.
# Ingredient List:
→ 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 (optional)
11 - 2 green onions, sliced
12 - 1 tbsp toasted sesame seeds
# How to Make It:
01 - Place chicken thighs or breasts in the crockpot in a single layer.
02 - In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. 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 - In a small bowl, 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.
07 - Serve hot, garnished with sliced green onions and sesame seeds.
# Expert Suggestions:
01 -
- The sauce thickens into this glossy, restaurant-style coating without any fancy technique
- Four hours of hands-off cooking means you can actually finish that show you started
02 -
- The sauce will seem too thin when you first put it in—do not add more cornstarch or it will turn into rubber
- Letting the sauce boil with the cornstarch for the full fifteen minutes is what makes it actually stick to the chicken instead of sliding off
03 -
- Pat the chicken dry before adding it to the pot so the sauce actually sticks instead of running right off
- Shred the chicken while it is still hot—it basically falls apart on its own