Description
A hands-off slow cooker recipe for tender teriyaki chicken perfect for busy weeknights.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs
- 120 ml (½ cup) low-sodium soy sauce or tamari
- 50 g (¼ cup packed) light brown sugar
- 30 g (2 tbsp) honey
- 30 ml (2 tbsp) rice vinegar
- 3 cloves garlic, minced
- 2 tsp (6 g) fresh ginger, grated
- 5 ml (1 tsp) sesame oil
- 15 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- Salt and pepper to taste
- Optional garnish: sliced green onions, toasted sesame seeds
Instructions
- Trim excess fat from chicken thighs and season with black pepper.
- In a bowl, whisk together soy sauce, brown sugar, honey, and rice vinegar until sugar dissolves; stir in garlic and ginger.
- Place chicken in the slow cooker and pour sauce over it, ensuring the chicken is coated. Cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours until tender.
- Remove chicken, shred it, and pour sauce into a skillet. Bring to a simmer, then whisk in cornstarch slurry and cook until thickened.
- Return shredded chicken to skillet, toss to coat and add sesame oil; serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce. To avoid dry chicken, do not overcook.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 30g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 56g
- Cholesterol: 150mg