Slow Cooker Teriyaki Chicken
A rich and flavorful dish featuring tender chicken thighs cooked in a homemade teriyaki sauce, perfect for a hassle-free family dinner.
Ingredients
Main ingredients
- 2 lbs chicken thighs (boneless, skinless) Use thighs for moisture and tenderness.
- 1 cup teriyaki sauce
- 1/4 cup honey Adjust sweetness to taste.
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch (optional, for thickening) Mix with water for sauce thickening.
Garnishes
- 1 tablespoon sesame seeds For garnishing.
- to taste green onions For garnishing.
Instructions
Preparation
- Start by placing the boneless, skinless chicken thighs in the bottom of your slow cooker. Make sure they’re evenly spaced for even cooking.
- In a separate bowl, combine the teriyaki sauce, honey, minced garlic, and grated ginger. Whisk it all together until combined.
- Pour the sauce mixture over the chicken, ensuring each piece is well-coated.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- If you’d like a thicker sauce, remove the chicken once it’s cooked, mix a tablespoon of cornstarch with a few tablespoons of water and stir it into the remaining sauce in the slow cooker. Cook on high for an additional 30 minutes until thickened.
Serving
- Shred the chicken with two forks, mix it back in the sauce, and serve with a sprinkle of sesame seeds and sliced green onions on top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can freeze for up to 3 months. Reheat in the microwave or stovetop, adding a splash of water to keep it moist.