Crockpot Teriyaki Chicken (Printable View)

Tender slow-cooked chicken glazed with sweet and tangy teriyaki sauce, ready in just 10 minutes of prep.

# What You 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 Advice:

01 -
  • Set it and forget it, literally walk away for four hours
  • The sauce develops this deep complexity you can only get from slow cooking
  • Leftovers somehow taste even better the next day
02 -
  • Don't skip the cornstarch step or you'll end up with soup instead of glaze
  • Low-sodium soy sauce gives you control over the final salt level
  • The sauce thickens fast once you add the cornstarch, keep an eye on it
03 -
  • Sprinkle the chicken with salt before adding the sauce for extra depth
  • Toast your sesame seeds in a dry pan for two minutes first

Return