Crock Pot Teriyaki Chicken

By Lori

4 Person

210 Minutes

0 Calories

Crockpot teriyaki chicken has all the convenience of takeout but is made in a slow cooker using simple, healthy ingredients. Sticky, sweet, and a little bit sassy, this easy Asian chicken dinner tastes absolutely delicious. It’s definitely one of the best crockpot recipes for a busy weeknight.

Ingredients

Serving

Prepared brown rice quinoa, or other whole grain
Chopped green onions
Toasted sesame seeds

1 tablespoon Cornstarch
2 tablespoons Water
1 tablespoon Minced fresh ginger
1 clove Garlic, minced
3 tablespoons Brown sugar
3 tablespoons Honey
3 tablespoons Rice vinegar
2/3 cup Low-sodium soy sauce
1 1/2 pounds Boneless skinless chicken thighs

Method

01

Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
02

In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
03

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
04

In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium-high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
05

Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Crockpot Chicken Recipes

Teriyaki Chicken Recipes

Crock Pot Recipes

Slow Cooker Recipes

Pot Recipes

Crock Pot Teriyaki Chicken

4.8

( By Lori )

01 Information

Grade easy
Serving 4 servings
Prep Time 30 Mins
Cook Time 180 Mins
Total Time 210 Mins

02 Ingredients

Serving

Prepared brown rice quinoa, or other whole grain

Chopped green onions

Toasted sesame seeds

1 tablespoon Cornstarch

2 tablespoons Water

1 tablespoon Minced fresh ginger

1 clove Garlic, minced

3 tablespoons Brown sugar

3 tablespoons Honey

3 tablespoons Rice vinegar

2/3 cup Low-sodium soy sauce

1 1/2 pounds Boneless skinless chicken thighs

03 Method

Step 1

Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.

Step 2

In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.

Step 3

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.

Step 4

In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium-high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.

Step 5

Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

04 Author