Description
This Slow Cooker Teriyaki Chicken recipe features tender, flavorful chicken thighs simmered in a sweet and savory homemade teriyaki sauce. Prepared effortlessly in a slow cooker, it’s perfect for a hands-off dinner served over rice and garnished with fresh green onions and sesame seeds.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
To Serve
- Cooked white or brown rice
Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together the low-sodium soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated fresh ginger, and black pepper until fully combined and smooth.
- Add Chicken to Slow Cooker: Place the boneless, skinless chicken thighs into the slow cooker, then pour the teriyaki sauce mixture evenly over the chicken, making sure each piece is coated thoroughly for maximum flavor infusion.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken should become tender and fully cooked through during this time.
- Make the Thickening Slurry: About 15 minutes before the end of cooking, whisk together the cornstarch and water in a small bowl until smooth to prepare a slurry for thickening the sauce.
- Thicken the Sauce: Stir the cornstarch slurry into the slow cooker with the chicken, then leave the lid off and continue cooking on high for the remaining 15 minutes. This will thicken the teriyaki sauce to a glossy finish.
- Serve: Serve the teriyaki chicken hot over cooked white or brown rice. Garnish with sliced green onions and sesame seeds for added flavor and a beautiful presentation.
Notes
- For a lighter alternative, substitute chicken breasts for thighs.
- Add vegetables like broccoli, bell peppers, or snap peas during the last 30 minutes of cooking for a complete one-pot meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
