Description
This Crock Pot Teriyaki Chicken recipe offers a deliciously tender and flavorful meal made easy with slow cooking. The chicken thighs simmer in a sweet and tangy teriyaki sauce made from low-sodium soy sauce, honey, brown sugar, garlic, and ginger, then shredded and tossed back in the thickened sauce. Perfectly paired with brown rice or quinoa, and garnished with toasted sesame seeds and green onions for a homemade Asian-inspired dinner everyone will love.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 2/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
For Serving
- Toasted sesame seeds
- Chopped green onions
- Prepared brown rice or quinoa
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken thighs in the bottom of a 6-quart or larger slow cooker, spreading them out evenly to ensure even cooking.
- Make the Teriyaki Sauce: In a medium bowl or large measuring cup, whisk together low-sodium soy sauce, rice vinegar, honey, brown sugar, minced garlic, and minced fresh ginger until thoroughly combined.
- Cook the Chicken: Pour the prepared teriyaki sauce over the chicken thighs in the slow cooker, ensuring all pieces are coated. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and transfer it to a plate. Use two forks to shred the chicken into bite-sized pieces.
- Strain the Cooking Liquid: Pour the remaining liquid from the slow cooker through a mesh sieve into a medium saucepan to remove any solids, creating a smooth sauce base.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water until smooth. Add this mixture to the strained sauce in the saucepan. Heat the saucepan over medium-high heat, stirring constantly until the sauce bubbles and thickens to a glossy consistency, about 1 to 2 minutes.
- Toss Chicken in Sauce: Add the shredded chicken back into the thickened teriyaki sauce. Toss to coat the chicken evenly with sauce.
- Serve: Serve the teriyaki chicken warm over prepared brown rice or quinoa. Garnish with toasted sesame seeds and chopped green onions to enhance flavor and presentation.
Notes
- For a lower-sodium option, ensure soy sauce is labeled low sodium and consider reducing added salt elsewhere in your meal.
- Fresh garlic and ginger provide the best flavor, but ground ginger or garlic powder can be substitutes in a pinch.
- You can double the sauce ingredients if you prefer extra sauce for serving or leftovers.
- Using chicken thighs keeps the meat tender and juicy during slow cooking; skinless helps reduce fat.
- Serve with steamed vegetables for a balanced, complete meal.
