Crockpot Teriyaki Chicken (Printable Version)

Tender slow-cooked chicken with sweet and tangy teriyaki glaze, ready for effortless weeknight dinners.

# Ingredient List:

→ Poultry

01 - 1.5 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 - 2 tbsp brown sugar
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp sesame oil
09 - 1 tbsp cornstarch
10 - 2 tbsp water

→ Garnish

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

# How to Make It:

01 - Place chicken thighs or breasts in the crockpot in a single layer.
02 - In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Pour evenly over the chicken.
03 - Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.
04 - Remove chicken and set aside on a plate.
05 - In a small bowl, mix cornstarch with water to make a slurry. Whisk into the cooking liquid in the crockpot. Cover and cook on high for 10-15 minutes, or until the sauce thickens.
06 - Shred the chicken with two forks, return it to the crockpot, and mix with the thickened teriyaki sauce.
07 - Serve hot, garnished with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • Set it and forget it cooking that delivers restaurant quality flavor
  • The sauce thickens into something youll want to put on everything
  • Makes enough for leftovers that actually taste better the next day
02 -
  • The sauce will taste too salty before cooking, but the chicken absorbs a lot of that salt during the 4 hours
  • Letting the sauce thicken without the chicken in there prevents weird starchy clumps from forming on the meat
  • Low and slow is better here, high heat makes the chicken tough and dry before the flavors develop
03 -
  • Pat your chicken dry before adding it for better sauce adhesion
  • Double the sauce if youre planning to serve over rice or noodles
  • Sesame oil can burn, so add it to the sauce mixture, not directly to the hot cooker

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