Description
This Crockpot Teriyaki Chicken is tender, flavorful, and cooked low and slow in a homemade sweet-savory sauce. Minimal prep, perfect for busy weeknights and meal prep.
Ingredients
2 pounds boneless, skinless chicken breasts (or thighs)
1/2 cup low-sodium soy sauce
1/3 cup honey or brown sugar
1/4 cup rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup water
2 tablespoons cornstarch + 2 tablespoons water (for slurry)
1 tablespoon sesame seeds, for garnish
3 green onions, sliced, for garnish
Instructions
1. Place chicken breasts or thighs into the bottom of the crockpot.
2. Whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger and 1/2 cup water; pour over chicken.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
4. Remove chicken and shred with two forks; return shredded chicken to crockpot.
5. Whisk cornstarch with 2 tablespoons water to make a slurry; stir into sauce and cook on high 10–15 minutes until thickened.
6. Stir chicken into thickened sauce until well coated.
7. Garnish with sesame seeds and sliced green onions; serve over rice or noodles.
Notes
Make it spicy with sriracha or red pepper flakes.
Use tamari to make this gluten-free.
Add vegetables (broccoli, bell peppers, snap peas) during the last hour of cooking.
Leftovers keep 3-4 days refrigerated or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg