Description
This Crockpot Teriyaki Chicken recipe offers a simple, flavorful way to enjoy tender shredded chicken infused with a delicious homemade teriyaki sauce. Perfect for busy weeknights, it uses easily accessible ingredients and slow cooker convenience to create a versatile Asian-inspired main course.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon black pepper
Thickening Slurry
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare Chicken: Place the boneless, skinless chicken thighs in the bottom of the crockpot in an even layer.
- Mix Sauce: In a medium bowl, whisk together low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, freshly grated ginger, and black pepper until well combined.
- Add Sauce and Cook: Pour the prepared sauce over the chicken in the crockpot. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the crockpot and shred it using two forks.
- Prepare Slurry: In a small bowl, stir together cornstarch and water to create a slurry to thicken the sauce.
- Thicken Sauce: Add the cornstarch slurry to the sauce remaining in the crockpot and stir well. Return the shredded chicken to the pot and stir to coat the meat with the thickened sauce.
- Final Cook: Cook on high for another 15–20 minutes until the sauce has thickened to desired consistency.
- Serve: Serve the teriyaki chicken over rice and garnish with sliced green onions and sesame seeds, if desired.
Notes
- You can substitute chicken breasts for thighs, but note the chicken may be slightly less juicy.
- Add steamed broccoli or snap peas to the crockpot for a complete meal.
- Leftovers store well and the dish is fantastic for meal prepping lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
