Crockpot Teriyaki Chicken (Printable Version)

Tender chicken in homemade teriyaki sauce, slow-cooked to perfection for an easy, comforting meal.

# What You Need:

→ Chicken

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 water
06 - 2 tbsp brown sugar
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 1 tbsp water for slurry

→ Garnish

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

# How-To:

01 - Place the chicken thighs or breasts in the bottom of the crockpot.
02 - In a medium bowl, whisk together soy sauce, honey, rice vinegar, 2 tbsp water, brown sugar, garlic, and ginger.
03 - Pour the sauce evenly over the chicken.
04 - Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and cooked through.
05 - Remove the chicken from the crockpot and shred or slice as desired.
06 - In a small bowl, mix cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the sauce in the crockpot.
07 - Turn the crockpot to high and cook uncovered for 10-15 minutes until the sauce thickens.
08 - Return the chicken to the sauce and toss to coat. Serve hot, garnished with green onions and sesame seeds if desired.

# Expert Tips:

01 -
  • The homemade teriyaki sauce comes together in minutes and tastes infinitely better than anything from a bottle
  • Your slow cooker does all the work while you go about your day
  • The leftovers reheat beautifully for lunch the next day
02 -
  • Always mix your cornstarch with cold water before adding it to hot liquid to prevent lumps from forming
  • The sauce continues to thicken as it cools slightly so do not overdo the cornstarch or you will end up with gelatin instead of sauce
03 -
  • Searing the chicken quickly in a hot pan before slow cooking adds incredible depth of flavor
  • Marinating the chicken in half the sauce overnight makes it even more flavorful

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