Crockpot Teriyaki Chicken (Print)

Tender chicken slow-cooked in sweet and tangy teriyaki sauce, ready for effortless weeknight dinners.

# Ingredient list:

→ 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

# Directions:

01 - Place chicken thighs or breasts in the crockpot in a single layer.
02 - Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a small bowl. 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 - 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 Tips:

01 -
  • You dump everything in and walk away like a magician who knows the trick is doing absolutely nothing
  • The sauce thickens into this glossy sticky situation that coats every single shred perfectly
  • Leftovers somehow taste even better when the flavors have had a sleepover in the fridge
02 -
  • The sauce will look way too thin when you first pour it but trust the process and let that cornstarch work its magic
  • Low and slow is the name of the game here high heat makes the chicken tough and dry
  • Let the chicken rest for a few minutes before shredding it makes a huge difference in texture
03 -
  • Line your slow cooker with a disposable liner for cleanup that takes literally five seconds
  • Use a microplane to grate your ginger so you do not end up with stringy bits in the sauce

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