Crockpot Teriyaki Chicken (Printable Version)
Tender chicken slow-cooked in sweet and tangy teriyaki sauce, ready in just 10 minutes of prep for an easy weeknight dinner.
# What You'll Need:
→ Poultry
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
→ Teriyaki Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup rice vinegar
05 - 2 tbsp brown sugar
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp sesame oil
09 - 1 tbsp cornstarch
10 - 2 tbsp water
→ Garnish
11 - 2 green onions, sliced
12 - 1 tbsp toasted sesame seeds
# How to Make It:
01 - Place chicken thighs or breasts in the crockpot in a single layer.
02 - In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Pour evenly over the chicken.
03 - Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.
04 - Remove chicken and set aside on a plate.
05 - In a small bowl, mix cornstarch with water to make a slurry. Whisk into the cooking liquid in the crockpot. Cover and cook on high for 10-15 minutes, or until the sauce thickens.
06 - Shred the chicken with two forks, return it to the crockpot, and mix with the thickened teriyaki sauce.
07 - Serve hot, garnished with sliced green onions and sesame seeds.
# Expert Insights:
01 -
- This sauce has that perfect sticky, clingy texture that usually takes hours of stove stirring to achieve
- The recipe is forgiving enough that you can prep it in your sleep yet impressive enough for company
02 -
- The sauce will look dangerously thin before you add the cornstarch but trust the process completely
- Let the chicken rest for a few minutes after shredding so it can drink up all that flavorful sauce
03 -
- Use a fork to shred the chicken right in the crockpot after adding the thickened sauce so every piece gets thoroughly coated
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing to bring out their nutty flavor