Slow Cooker Teriyaki Chicken
A delightful blend of sweet and savory flavors in a cozy dish that's perfect for gatherings and easy meal prep.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Can substitute with chicken breasts for a leaner option
- ¾ cup low-sodium soy sauce For gluten-free, use tamari
- ½ cup brown sugar Feel free to reduce for a healthier option
- ¼ cup rice vinegar Apple cider vinegar works well too
- 2 cloves garlic, minced Fresh garlic adds a spectacular aroma!
- 1 tablespoon freshly grated ginger A key ingredient for authentic flavor
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch This will thicken the sauce
- optional Sesame seeds For an extra touch and crunch
Instructions
Preparation
- Place the chicken thighs in the slow cooker, arranging them in a single layer if possible.
- In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Stir until the sugar dissolves.
- Pour the mixture over the chicken, ensuring each piece is well-coated.
Cooking
- Cover the slow cooker with its lid, and set it to cook on high for 4 hours or low for 6-8 hours.
- About 30 minutes before serving, mix cornstarch with a little water to create a slurry, then add it to the slow cooker. Stir until well combined to thicken the sauce.
- Once the chicken is fully cooked and tender, shred it with forks right in the slow cooker and stir into the sauce.
- Serve the chicken hot, garnished with green onions and sprinkle sesame seeds on top.
Notes
Feel free to add vegetables, incorporate pineapple for a tropical twist, or use in wraps for a healthier option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.