Crockpot Teriyaki Chicken
Crockpot teriyaki chicken with a sticky, tangy sauce built on soy sauce, rice vinegar, and ginger. Dump-and-go with a real teriyaki flavor.
Servings: 6 servings
Calories: 265kcal
Equipment
- Slow Cooker 5 to 6 hours on low for this one, so it wants a cooker you can start and walk away from.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp cornstarch for the slurry
- 2 tbsp water for the slurry
- sesame seeds for serving
- green onions, sliced for serving
Instructions
- Combine the sauce: In the crockpot, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Add the chicken: Add the chicken thighs and turn to coat in the sauce.
- Cook: Cover and cook on low for 5-6 hours or high for 3 hours, until the chicken reaches 165°F and shreds or slices easily.
- Thicken the sauce: Remove the chicken to a plate. Whisk the cornstarch and water together, stir into the sauce, and cook on high, uncovered, for 5-10 minutes until glossy and thickened.
- Finish: Slice or shred the chicken, return it to the sauce, and toss to coat. Serve topped with sesame seeds and green onions.
Notes
Rice vinegar and sesame oil are what give this real teriyaki depth instead of generic sweet soy flavor. Don't skip the cornstarch slurry.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 17g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 140mg | Sodium: 855mg | Potassium: 375mg | Fiber: 0.3g | Sugar: 12g