Slow Cooker Teriyaki Chicken: A Takeout Favorite Made Easy 7 Simple Steps
Sweet and savory teriyaki chicken cooked to perfection in a slow cooker, great over rice or noodles.
Ingredients
- 1 lbs 1.5 boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce low-sodium preferred
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch optional, for thickening
- 1/4 cup water optional, for thickening
- Sesame seeds and green onions for garnish optional
- Cooked rice or noodles for serving
Instructions
- Place the boneless, skinless chicken thighs (or breasts) at the bottom of the slow cooker.
- In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger, and sesame oil. Pour the sauce mixture over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken becomes tender and easily shredded.
- If you prefer a thicker sauce, mix the cornstarch and water in a small bowl until smooth. About 30 minutes before serving, stir the cornstarch mixture into the slow cooker and cook uncovered on high.
- Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir it into the sauce, ensuring every piece is coated.
- Serve the teriyaki chicken over steamed rice or noodles, garnished with sesame seeds and green onions for extra flavor.
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