Description
Crock Pot Teriyaki Chicken: Tender chicken cooked in a flavorful teriyaki sauce, a comforting and crowd-pleasing dish perfect for busy weeknights.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs
- 1/2 cup (120ml) soy sauce (low-sodium preferred)
- 1/3 cup (67g) brown sugar, packed
- 1/4 cup (60ml) honey
- 1/4 cup (60ml) rice vinegar
- 2 tablespoons (30ml) sesame oil
- 4 cloves garlic, minced (about 4 teaspoons)
- 2 tablespoons fresh ginger, grated
- 1/4 cup (60ml) pineapple juice (optional for sweetness)
- 3 tablespoons cornstarch
- 1/4 cup (60ml) cold water
- Sesame seeds and sliced green onions for garnish
Instructions
- Step 1: Prepare the Teriyaki Sauce In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar is mostly dissolved. If using pineapple juice, add it now. This sauce base combines the perfect balance of sweet, salty, and tangy elements that will infuse your chicken during the slow cooking process.
- Step 2: Arrange the Chicken Place your chicken thighs in a single layer at the bottom of your slow cooker. Try not to overlap them too much to ensure even cooking. If you’re working with larger pieces, you can cut them into 2-3 inch chunks for more consistent results and increased surface area for the sauce to cling to.
- Step 3: Pour the Sauce Pour your freshly prepared teriyaki sauce over the chicken, making sure all pieces are coated. Use a spoon to lift and turn the chicken pieces if needed to ensure complete coverage. This initial bath in the sauce starts the flavor-infusion process even before you turn on the heat.
- Step 4: Cook Low and Slow Cover the slow cooker and set it to low for 4-5 hours or high for 2-3 hours. The chicken is done when it’s tender enough to easily shred with two forks. You’ll notice the sauce has thinned somewhat from the juices released by the chicken – this is perfect for the next step!
- Step 5: Create the Thickened Glaze Once the chicken is cooked, carefully remove it from the slow cooker and set aside on a plate, keeping warm. In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir this slurry into the hot liquid remaining in the slow cooker. Mix well to incorporate it completely without lumps.
- Step 6: Finish the Sauce Turn the slow cooker to high, cover, and let the sauce cook for an additional 10-15 minutes until it thickens to a beautiful glaze consistency. Stir occasionally to prevent sticking. You’ll know it’s ready when the sauce coats the back of a spoon and leaves a clear path when you run your finger through it.
- Step 7: Combine and Serve Return the chicken to the slow cooker and gently toss to coat each piece with the thickened teriyaki glaze. You can either leave the chicken pieces whole or shred them, depending on how you plan to serve your Crock Pot Teriyaki Chicken. Garnish with sesame seeds and sliced green onions before serving over fluffy rice or your preferred base.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 thigh per serving
- Calories: 350 per serving
- Sugar: 20g
- Sodium: 1000mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg