Crockpot Teriyaki Chicken (Printable version)

Tender slow-cooked chicken in a savory homemade teriyaki sauce with honey, ginger, and garlic.

# Ingredient list:

01 - 1.5 lbs boneless, skinless chicken thighs or breasts

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

11 - 2 green onions, thinly sliced

12 - 1 tbsp sesame seeds

01 - Place chicken thighs or breasts in the bottom of the slow cooker.

02 - Whisk together soy sauce, honey, rice vinegar, 2 tablespoons water, brown sugar, garlic, and ginger in a medium bowl until well combined.

03 - Pour the teriyaki sauce evenly over the chicken in the slow cooker.

04 - Cover and cook on high for 4 hours or on low for 6 hours until chicken is tender and cooked through.

05 - Remove chicken from the slow cooker and shred or slice as desired.

06 - Mix cornstarch with 1 tablespoon water to create a slurry. Stir into the sauce in the slow cooker.

07 - Turn slow cooker to high and cook uncovered for 10-15 minutes until sauce thickens.

08 - Return chicken to the sauce and toss to coat. Serve hot, garnished with green onions and sesame seeds.

01 -

The sauce develops a depth of flavor that tastes like it simmered all day even though prep takes ten minutes
Chicken thighs stay impossibly tender and juicy after hours in the slow cooker
The homemade teriyaki sauce puts bottled versions to absolute shame

02 -

The sauce will taste quite salty before thickening but it balances out perfectly once reduced
Removing the lid during the final 15 minutes is crucial for achieving that restaurant quality glaze consistency

03 -

Toast your sesame seeds in a dry pan for 2 minutes before sprinkling on top the nutty flavor is worth the extra step
Slash a little fresh lime juice over each serving right before eating to brighten everything up