Description
A simple and delicious slow cooker recipe that delivers tender teriyaki chicken with minimal effort, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2-2.5 pounds boneless skinless chicken breasts or thighs (Thighs are more forgiving and stay tender.)
- 1/2 cup low sodium soy sauce (Controls saltiness in the sauce.)
- 1/4 cup honey or brown sugar (For classic sweet teriyaki flavor.)
- 1/4 cup rice vinegar (or apple cider vinegar) (Brightens the flavor.)
- 3 cloves garlic, minced (Fresh is best but powder is okay in a pinch.)
- 1 tablespoon fresh ginger, grated (Fresh for optimal flavor.)
- 1 tablespoon sesame oil (optional) (Adds takeout-style aroma.)
- 1 tablespoon cornstarch (To thicken the sauce at the end.)
- 2 tablespoons water (For the cornstarch slurry.)
Optional Toppings
- 1 cup green onions, sliced (For garnish.)
- 2 tablespoons sesame seeds (For garnish.)
- to taste sriracha (For adding heat.)
Instructions
Preparation
- Add chicken to the slow cooker in a single layer.
- Pour the sauce ingredients over the chicken, making sure it is fully coated.
Cooking
- Cook on low for 4.5 to 6 hours or on high for 2.5 to 3.5 hours until the chicken shreds easily.
Finishing Touches
- Shred or slice the chicken in the crockpot using two forks.
- Mix cornstarch with cold water, add to the slow cooker, and stir well.
- Let cook for another 10 to 15 minutes until the sauce thickens.
- Serve over rice or noodles, topped with green onions and sesame seeds.
Notes
Leftovers improve in flavor and can be stored for up to 4 days in the fridge or 3 months in the freezer. For a complete meal, serve with rice, steamed veggies, or noodles.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: dinner, Main Course
- Cuisine: asian, Comfort Food