Crockpot Teriyaki Chicken (Printable version)

Tender chicken in a savory 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 for cornstarch slurry

→ Garnish

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

# Directions:

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 the teriyaki sauce evenly over the chicken.
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 the 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.
07 - Turn slow cooker to high and cook uncovered for 10-15 minutes until sauce thickens.
08 - Return chicken to the sauce and toss to coat. Serve hot garnished with green onions and sesame seeds.

# Expert Advice:

01 -
  • The sauce develops this incredible depth of flavor that tastes like it simmered all day even though prep takes minutes
  • Leftovers actually taste better the next time around making it perfect for meal prep Sundays
02 -
  • The sauce will look thin when you first check it but that cornstarch step transforms everything completely
  • Resist the urge to lift the lid too often during cooking you lose valuable heat every time you peek
03 -
  • Pat your chicken dry before adding it to help the sauce cling better to every piece
  • Use freshly grated ginger instead of jarred for the brightest flavor

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