Description
A delicious and easy recipe for Slow Cooker Teriyaki Chicken that is perfect for a weeknight dinner.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions
- Place the chicken thighs in the slow cooker.
- In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Pour the sauce over the chicken in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the sauce in the slow cooker.
- Turn the slow cooker to high and let the sauce thicken for about 10-15 minutes.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Serve the teriyaki chicken over cooked rice, garnished with sliced green onions and sesame seeds.
Notes
- For a healthier option, substitute half of the soy sauce with low-sodium soy sauce.
- Add steamed broccoli or bell peppers during the last hour of cooking for added vegetables and flavor.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg