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Easy Crockpot Teriyaki Chicken

Crockpot teriyaki chicken with rice and broccoli
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This Easy Crockpot Teriyaki Chicken is the ultimate hands-off weeknight dinner. Tender chicken thighs cook low and slow in a sweet and savory homemade teriyaki sauce, resulting in a meal that feels like a warm hug. Perfect for busy families who want a delicious home-cooked meal without the fuss.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons sesame seeds
  • 3 green onions, sliced

Instructions

  1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce.
  2. Place chicken thighs in the bottom of your slow cooker and pour the sauce mixture evenly over the top.
  3. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours, until chicken is tender and easily shreds with a fork.
  4. About 30 minutes before serving, remove chicken and place on cutting board. Make a slurry by whisking cornstarch with 2 tablespoons cold water until smooth, then whisk into the hot liquid in the crockpot.
  5. Shred chicken with two forks and return to crockpot. Stir to coat in thickened sauce. Add sesame oil and stir again. Let heat through for remaining 20-30 minutes.
  6. Garnish with sliced green onions and sesame seeds before serving.

Notes

For gluten-free version, use tamari or coconut aminos instead of soy sauce. Chicken breasts can be substituted but reduce cooking time by about 1 hour to prevent drying out. Always thaw chicken completely before adding to slow cooker. The cornstarch slurry is essential for achieving the perfect thick, glossy sauce.

Nutrition

Find it online: https://www.stacksipsnack.com/easy-crockpot-teriyaki-chicken/