Crockpot Teriyaki Chicken (Print Version)

Tender chicken in homemade teriyaki sauce, slow-cooked to perfection for an effortless meal.

# What You Need:

01 - 1.5 lbs boneless, skinless chicken thighs or breasts

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 slurry

11 - 2 green onions, thinly sliced

12 - 1 tbsp sesame seeds

01 - Place chicken thighs or breasts in the bottom of the crockpot.

02 - In a medium bowl, whisk together soy sauce, honey, rice vinegar, 2 tbsp water, brown sugar, garlic, and ginger until well combined.

03 - Pour the sauce evenly over the chicken in the crockpot.

04 - Cover and cook on high for 4 hours or on low for 6 hours, until chicken is tender and reaches internal temperature of 165°F.

05 - Remove chicken from crockpot and shred or slice as desired.

06 - Mix cornstarch with 1 tbsp water in a small bowl to create slurry. Stir slurry into sauce in crockpot.

07 - Turn crockpot to high and cook uncovered for 10-15 minutes until sauce thickens to desired consistency.

08 - Return chicken to thickened sauce and toss to coat evenly. Serve hot, garnished with green onions and sesame seeds.

01 -

The sauce develops this incredible depth of flavor while you barely lift a finger
It is one of those meals that makes people think you spent way more time cooking than you actually did

02 -

The sauce will taste quite salty before it reduces, but that is completely normal and will balance out
Removing the lid for the final 15 minutes is crucial for getting that proper glaze consistency

03 -

Marinate the chicken in the sauce overnight for an extra flavor boost
Use tamari instead of soy sauce to make it gluten-free without losing any flavor