Slow Cooker Teriyaki Chicken
A mouthwatering dish that delivers a flavorful experience with minimal effort, featuring tender chicken coated in a rich homemade teriyaki sauce, perfect for busy weeknights or meal prep.
Ingredients
For the teriyaki sauce
- 1 cup low-sodium soy sauce Choose low-sodium to control salt intake.
- 1/2 cup honey or brown sugar Can adjust sweetness according to taste.
- 1/4 cup rice vinegar Adds acidity to balance sweetness.
- 1/4 cup water Helps in thinning the sauce.
- 3 cloves garlic, minced For flavor enhancement.
- 1 tablespoon fresh ginger, grated or minced Adds warmth and spice.
- 2 tablespoons sesame oil For richness in flavor.
For the chicken
- 4 pieces boneless, skinless chicken breasts or thighs Thighs tend to retain moisture better.
- 2 tablespoons cornstarch Optional, for thickening the sauce.
- 1 tablespoon sesame seeds For garnish.
- 1/4 cup green onions, chopped For garnish.
Instructions
Preparation of Teriyaki Sauce
- In a mixing bowl, combine soy sauce, honey or brown sugar, rice vinegar, water, minced garlic, grated ginger, and sesame oil. Whisk until smooth.
Cook the Chicken
- Place chicken in the bottom of the slow cooker.
- Pour the prepared teriyaki sauce over the chicken, ensuring all pieces are coated.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for about 4 hours.
- For a thicker sauce, remove the chicken after cooking, mix cornstarch with water, stir into the sauce, and cook on high for an additional 10 to 15 minutes.
- If desired, shred the chicken into bite-sized pieces and return to the sauce.
Serving Suggestions
- Serve over steamed rice, with extra veggies like broccoli or snap peas, or use in wraps.
- Garnish with additional sesame seeds and green onions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.