Description
An effortless and comforting slow cooker teriyaki chicken recipe that pairs beautifully with roasted root vegetables or a warm maple-cranberry salad.
Ingredients
- 2–2.5 lb boneless skinless chicken thighs (or breasts)
- 1 cup low-sodium soy sauce (or tamari for a gluten-free option)
- 1/2 cup brown sugar or maple syrup
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 1/4 tsp black pepper
- 1/4–1/2 tsp red pepper flakes (optional)
- 2 green onions, sliced, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
- Place the chicken pieces in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top.
- Cover and cook on LOW for 240–360 minutes or HIGH for 120–180 minutes, until the chicken reaches an internal temperature of 165°F and is tender.
- Remove the chicken to a serving platter and stir the cornstarch slurry into the crockpot liquid. Turn the heat to HIGH and let the sauce thicken for 5–10 minutes, stirring occasionally.
- Return the chicken to the thickened sauce, toss to coat, and garnish with green onions and sesame seeds. Serve with steamed rice, roasted squash, or buttered noodles.
Notes
Choose dark meat for juiciness, adjust sweetness with maple syrup if desired, and avoid lifting the lid during cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian