Crockpot Teriyaki Chicken (Printable Format)
Tender chicken slow-cooked in savory-sweet teriyaki sauce for an effortless, comforting meal.
# What You Need:
→ Chicken
01 - 2 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 - 1/4 cup brown sugar, packed
06 - 2 tablespoons sesame oil
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons cornstarch
10 - 2 tablespoons water
→ Garnish (optional)
11 - 2 green onions, sliced
12 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Place the chicken thighs or breasts in the bottom of the crockpot.
02 - In a medium bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger until well combined.
03 - Pour the teriyaki sauce mixture over the chicken in the crockpot.
04 - Cover and cook on high for 4 hours or on low for 6-7 hours, until the chicken is tender and cooked through.
05 - Remove the chicken from the crockpot and shred or slice as desired.
06 - In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the sauce in the crockpot.
07 - Return the chicken to the crockpot, stir to coat with the thickened sauce, and cook for an additional 15-20 minutes on high until the sauce has thickened.
08 - Serve the teriyaki chicken over steamed rice and garnish with green onions and sesame seeds, if desired.
# Expert Suggestions:
01 -
- Set it and forget it convenience that delivers restaurant quality flavor
- The sauce thickens into the most perfect sticky glaze you have ever tasted
02 -
- The sauce will seem thin when you first pour it in but that cornstarch step at the end transforms it completely
- Letting the sauce cook with the chicken back in it for those final minutes helps everything meld together perfectly
03 -
- Brown the chicken in a skillet before slow cooking for extra depth of flavor
- Toast your sesame seeds in a dry pan for the most intense nutty aroma