Description
This Slow Cooker Chicken Teriyaki recipe offers a deliciously tender and flavorful chicken dish simmered in a homemade teriyaki sauce combining soy sauce, honey, and ginger. Perfect for an easy and comforting meal, it’s ideal served over rice or noodles with optional garnishes of sesame seeds and green onions.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs (or breasts)
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickening Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Optional Garnishes
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken and Sauce: Place the chicken thighs or breasts at the bottom of the slow cooker. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger until well combined. Pour this mixture evenly over the chicken, ensuring it is fully coated.
- Slow Cook the Chicken: Cover the slow cooker and cook the chicken on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours. The chicken should become tender and thoroughly cooked during this time.
- Shred the Chicken and Thicken Sauce: Once cooked, remove the chicken from the slow cooker and shred or slice it as preferred. In a small bowl, combine the cornstarch and water to create a slurry. Stir this mixture into the sauce remaining in the slow cooker, then set the cooker to high and leave uncovered. Cook for an additional 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and Serve: Return the shredded or sliced chicken to the slow cooker, stirring it into the thickened sauce to coat evenly. Serve the chicken hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Notes
- Add steamed broccoli, carrots, or snap peas to create a complete meal.
- For a spicy twist, add red pepper flakes or a drizzle of sriracha to the sauce.
- This recipe can be adapted to use tofu or salmon as protein alternatives.
