Description
This Crock-Pot Chicken Teriyaki recipe offers a deliciously tender and flavorful Asian-inspired meal that’s easy to prepare. The chicken slowly simmers in a savory and sweet teriyaki sauce made with soy sauce, honey, garlic, and ginger, making it perfect for a hassle-free dinner. Served over rice and garnished with green onions and sesame seeds, this dish brings authentic taste with minimal effort.
Ingredients
Scale
Chicken and Main Ingredients
- 2 pounds boneless skinless chicken thighs
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnishes and Serving
- Sliced green onions for garnish
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- Prepare the chicken: Place the boneless skinless chicken thighs in the bottom of the Crock-Pot to form an even layer.
- Mix the sauce: In a small bowl, whisk together low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if using until well combined.
- Cook the chicken: Pour the prepared sauce over the chicken thighs in the Crock-Pot. Cover with a lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and fully cooked through.
- Shred the chicken: Carefully remove the chicken from the Crock-Pot and shred it using two forks or slice it according to your preference.
- Thicken the sauce: In a small bowl, mix cornstarch and water until smooth to create a slurry. Stir this slurry into the sauce remaining in the Crock-Pot, then return the shredded chicken back into the pot and stir to coat evenly.
- Final cooking: Cover the Crock-Pot again and cook on high for an additional 15 to 20 minutes, or until the sauce thickens to a nice glaze.
- Serve and garnish: Serve the chicken hot over cooked rice and garnish with sliced green onions and sesame seeds for added flavor and presentation.
Notes
- For extra vegetables and nutrition, add chopped bell peppers, broccoli florets, or snap peas to the Crock-Pot during the last hour of cooking.
- You can substitute chicken breasts for thighs if preferred; just be careful to avoid overcooking as breasts dry out faster.
- Leftovers store well and the flavors deepen, making this dish even more delicious the next day.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 12g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg
