Description
Tender, juicy chicken slow-cooked in a flavorful homemade teriyaki sauce. This easy crock pot recipe is perfect for busy nights, delivering a comforting, savory-sweet dish with minimal effort.
Ingredients
2 lbs boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons brown sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
Optional: sliced green onions and sesame seeds, for garnish
Cooked white or brown rice, for serving
Instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and black pepper.
- Place chicken thighs in the crock pot and pour the sauce over them, coating well.
- Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until chicken is cooked through and tender.
- Remove chicken and shred with two forks.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Pour the slurry into the slow cooker and stir to thicken the sauce.
- Return shredded chicken to the slow cooker, stir to combine, and cook on high for an additional 10–15 minutes.
- Serve hot over rice and garnish with sliced green onions and sesame seeds if desired.
Notes
Use gluten-free soy sauce or tamari to make this dish gluten-free.
For a leaner version, substitute chicken breasts.
Add steamed vegetables like broccoli or snap peas during the last 30 minutes of cooking for added nutrition.
Spice it up with a teaspoon of sriracha or red pepper flakes.
Leftovers store well in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 14g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg
