Slow Cooker Teriyaki Chicken
Utterly delicious and stunningly easy to make. You'll love the shredded chicken coated in a savory, honey-sweetened sauce with garlic, ginger, and sesame oil. Pair with rice, steamed veggies, or both for a satisfying and flavorful meal.
Ingredients
- 1/4 cup cornstarch divided
- 1/4 cup cool water divided
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup apple cider vinegar or rice wine vinegar
- 3 Tablespoons brown sugar light or dark
- 2 teaspoons grated fresh ginger I like to use frozen cubes
- 1 teaspoon toasted sesame oil
- 3-5 cloves garlic minced
- 2.5-3 pounds boneless, skinless chicken thighs
- sesame seeds and green onions for optional garnish
Instructions
- Add 2 Tablespoons cornstarch and 2 Tablespoons water to a small saucepan and whisk together until smooth. Set the sauce pan over medium-low heat, then add the soy sauce, honey, vinegar, brown sugar, ginger, sesame oil, and garlic. Whisk until smooth, then increase heat to medium. Once the sauce boils, let it bubble for 1-2 minutes, then remove from the heat.
- Place chicken thighs in a slow cooker and pour sauce on top. Use kitchen tongs or a fork to turn each piece of chicken so it is fully coated in sauce. Cook on high for 3-4 hours, or on low for 6-7 hours. The chicken should reach 165 degrees F.
- Using two forks, gently pull each piece of chicken apart into shreds. (It should be very tender and fall apart easily; if it doesn’t, it may need to cook longer. I usually do this right in the slow cooker, but you can remove the chicken to a cutting board, too.)
- Stir remaining 2 Tablespoons cornstarch and 2 Tablespoons cool water together in a small bowl. Pour that into the slow cooker together with the sauce and shredded chicken. Stir well. Leave slow cooker on the warm or low setting for 30-60 minutes to let the sauce thicken slightly, stirring occasionally.
- Serve chicken and sauce over cooked rice or vegetables, with a sprinkling of chopped green onions and sesame seeds, if desired. Enjoy!
Notes
- Chicken: You can use either boneless skinless chicken thighs or boneless skinless chicken breasts for this recipe; breasts may cook slightly faster, and can be more prone to drying out, so if possible cook them on the “low” setting and check them more frequently. Once they hit 165 degrees F, shred them and leave on the “warm” setting to avoid overcooking.
- To Make on the Stovetop: Try this quick and easy honey teriyaki chicken recipe. Or, follow this recipe through step 1, and set the sauce aside. Chop raw chicken into bite-sized pieces and sear them in a slick of olive oil over medium-high heat. Pour the sauce over the chicken, reduce heat to low, and simmer chicken in sauce until the meat is cooked through and the sauce is thickened to your liking.
Nutrition Estimate
Calories: 334 kcal, Carbohydrates: 24 g, Protein: 38 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Trans Fat: 0.03 g, Cholesterol: 180 mg, Sodium: 937 mg, Potassium: 569 mg, Fiber: 0.3 g, Sugar: 18 g, Vitamin A: 45 IU, Vitamin C: 1 mg, Calcium: 33 mg, Iron: 2 mg
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