Description
A delicious and easy recipe for Slow Cooker Teriyaki Chicken that is perfect for busy weeknights.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Place the chicken thighs in the slow cooker.
- In a separate bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
- Pour the sauce over the chicken in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the remaining sauce in the slow cooker.
- Cover and cook on high for an additional 15-20 minutes, until the sauce has thickened.
- Return the shredded chicken to the slow cooker and stir to coat with the thickened sauce.
- Serve the teriyaki chicken over rice or noodles, garnished with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add more red pepper flakes or a dash of sriracha to the sauce.
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Consider adding steamed broccoli or bell peppers to the slow cooker during the last hour of cooking for added vegetables.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg