Description
This Crock-Pot Chicken Teriyaki recipe is a flavorful and easy Asian-inspired dish that is perfect for a busy day. Tender shredded chicken cooked in a sweet and savory teriyaki sauce, served over rice, and garnished with sesame seeds and green onions.
Ingredients
Scale
For the Chicken:
- 2 pounds boneless skinless chicken thighs
- ½ cup low-sodium soy sauce
- â…“ cup honey
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce and Garnish:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced, for garnish
Instructions
- Prepare the Chicken: Place the chicken thighs in the bottom of the Crock-Pot.
- Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Pour the sauce over the chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the Crock-Pot and shred it using two forks.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the Crock-Pot and cook on high for 10–15 minutes until thickened.
- Combine and Serve: Return the shredded chicken to the sauce and stir to coat. Serve over rice and garnish with sesame seeds and green onions if desired.
Notes
- Chicken breasts can be used instead of thighs, but thighs stay more tender.
- Add steamed broccoli or bell peppers for extra vegetables.
- For a spicier version, add a dash of sriracha or red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 13g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 125mg
