Description
A flavorful, no-fuss meal where you simply dump your ingredients into the crockpot and let it work its magic, resulting in tender, juicy chicken coated in a sweet and savory teriyaki glaze.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar or honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar or pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 2 tablespoons sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
- Lightly grease the slow cooker insert.
- Place raw chicken in a single layer inside the crockpot.
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and rice vinegar.
- Pour the sauce over the chicken, ensuring all pieces are coated.
- Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until chicken reaches 165°F and shreds easily.
- Remove the chicken and shred with two forks.
- Mix cornstarch with water to form a slurry and stir it into the remaining sauce in the crockpot.
- Return shredded chicken to the pot and cook on High for 10 minutes until sauce thickens.
- Serve over rice or noodles and garnish with sesame seeds and sliced green onions.
- Optional: Broil chicken and sauce for 2 minutes for a caramelized finish.
Notes
This dish is freezer-friendly and perfect for meal prep. Store leftovers in airtight containers for up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired