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Crockpot Teriyaki Chicken

Sticky Crockpot Teriyaki Chicken Recipe

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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • Cooked white rice, for serving
  • Sliced green onions and sesame seeds, for garnish

Method
 

  1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
  2. Place chicken thighs in the slow cooker, pour the sauce over them, and turn to coat.
  3. Cover and cook on low for 5 to 6 hours, until the chicken shreds easily with a fork.
  4. Transfer the chicken to a cutting board. Pour the cooking liquid into a saucepan, bring to a boil, whisk in the cornstarch slurry, and simmer until thick and glossy, about 2 minutes.
  5. Shred the chicken, toss with the thickened glaze, and serve over rice with green onions and sesame seeds.

Notes

If you only have bone-in thighs, add about an hour to the cook time on low and remove the bones before shredding. The sauce will be saltier with regular soy sauce, so stick with low-sodium if you can.