Crock-Pot Chicken Teriyaki (Print version)
Juicy slow-cooked chicken in a sweet soy-honey teriyaki glaze, ready with almost zero effort and served over steamed rice.
# Ingredients:
For the chicken
01 -
2 lbs (900 g) boneless skinless chicken thighs
02 -
Salt and black pepper, to season
For the teriyaki sauce
03 -
1/2 cup (120 ml) low-sodium soy sauce
04 -
1/4 cup (85 g) honey
05 -
2 tablespoons brown sugar
06 -
4 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
08 -
1 tablespoon rice vinegar
To finish and serve
09 -
1 teaspoon sesame oil
10 -
2 tablespoons cornstarch
11 -
2 tablespoons cold water
12 -
Sesame seeds and sliced green onions, for garnish
13 -
Steamed white rice, for serving
# Instructions:
01 -
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Arrange them in the slow cooker in as close to a single layer as the pot allows.
02 -
Whisk together the soy sauce, honey, brown sugar, garlic, ginger, and rice vinegar in a bowl until the sugar dissolves. Pour the sauce evenly over the chicken.
03 -
Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked through and pulls apart easily with a fork.
04 -
Lift the chicken out with tongs onto a cutting board and shred with two forks. Set aside while you finish the sauce.
05 -
Pour the cooking liquid from the slow cooker into a small saucepan. Mix the cornstarch with the cold water in a small bowl until smooth, then stir the slurry into the saucepan. Bring to a gentle simmer over medium heat, stirring constantly for 2 to 3 minutes until the sauce is glossy and thick enough to coat a spoon.
06 -
Return the shredded chicken to the glaze and stir to coat. Stir in the sesame oil. Serve over steamed rice and top with sesame seeds and sliced green onions.
# Good to know:
01 -
Cooking times vary by slow cooker model. Start checking the chicken at the lower end of the time range.
02 -
For a saucier dish, double all the sauce ingredients.