Crockpot Teriyaki Chicken (Printable)

Tender chicken in savory-sweet teriyaki sauce, slow-cooked to perfection.

# Ingredient List:

→ Chicken

01 - 2 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 - 1/4 cup packed brown sugar
06 - 2 tablespoons sesame oil
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons cornstarch
10 - 2 tablespoons water

→ Garnish

11 - 2 green onions, sliced
12 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Place the chicken thighs or breasts in the bottom of the crockpot, ensuring even distribution for consistent cooking.
02 - Whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a medium bowl until the sugar dissolves completely.
03 - Pour the teriyaki sauce mixture evenly over the chicken in the crockpot.
04 - Cover and cook on high for 4 hours or on low for 6-7 hours, until the chicken reaches an internal temperature of 165°F and is tender.
05 - Remove the chicken from the crockpot and shred using two forks or slice into bite-sized pieces as desired.
06 - Mix the cornstarch and water in a small bowl to create a slurry. Stir this mixture into the remaining sauce in the crockpot.
07 - Return the shredded chicken to the crockpot, stir to coat thoroughly with the thickened sauce, and cook on high for an additional 15-20 minutes until the sauce reaches desired consistency.
08 - Serve the teriyaki chicken over steamed rice, garnished with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The slow cooker does all the work while you go about your day
  • That homemade teriyaki sauce puts store-bought versions to shame
02 -
  • The sauce will taste quite salty before cooking but it balances out as it reduces
  • Let the sauce bubble for a few minutes after adding the cornstarch slurry to cook out any raw starch taste
03 -
  • Use tamari or coconut aminos to make this gluten free
  • Grate your ginger against the grain to get long flavorful strands instead of tough fibrous bits

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