Crockpot Teriyaki Chicken (Printable Version)

Tender chicken glazed with sweet and tangy teriyaki sauce, slow-cooked to perfection in just 4 hours.

# 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 - Arrange chicken thighs or breasts in the slow cooker in a single layer.
02 - Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a small bowl. Pour mixture evenly over the chicken.
03 - Cover and cook on low setting for 4 hours until chicken is tender and easily shredded.
04 - Transfer chicken to a plate and set aside temporarily.
05 - Combine cornstarch with water to create a slurry. Whisk into the cooking liquid in the slow cooker. Cover and cook on high for 10-15 minutes until sauce reaches desired consistency.
06 - Shred chicken using two forks and return to the slow cooker. Toss thoroughly with thickened teriyaki sauce.
07 - Serve hot, topped with sliced green onions and sesame seeds.

# Top Tips:

01 -
  • The house smells absolutely incredible all day long
  • It transforms inexpensive chicken into something that tastes restaurant-quality
  • The sauce thickens into the perfect sticky glaze without any stove time
02 -
  • The sauce will look too thin when you first add it but concentrates beautifully as it cooks
  • Always shred the chicken before adding the cornstarch so the sauce can thicken properly
  • Let the cornstarch mixture come to a full simmer or it wont reach its full thickening potential
03 -
  • Pat the chicken dry before adding it for better browning and sauce adhesion
  • Use a box grater for your ginger instead of mincing for maximum flavor release

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