Description

Craving a sweet, savory, and effortlessly delicious dish that brings the flavors of Japanese cuisine to your table? Look no further than Slow Cooker Teriyaki Chicken! This crowd-pleasing recipe features tender chicken thighs coated in a glossy, homemade teriyaki sauce made with soy sauce, honey, and ginger, all prepared with minimal effort in a slow cooker.

Ingredients

Boneless, Skinless Chicken Thighs (1.5 lbs): Juicy and forgiving, perfect for slow cooking.
- Substitution: Chicken breasts (lean but less juicy), pork tenderloin, or tofu for a vegetarian option (adjust cooking time for tofu).
Soy Sauce (½ cup): Provides salty, umami depth for the teriyaki sauce.
- Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
Honey (¼ cup): Adds natural sweetness and helps create a glossy sauce.
- Substitution: Maple syrup, brown sugar, or agave nectar.
Rice Vinegar (¼ cup): Brings tangy brightness to balance the sweetness.
- Substitution: Apple cider vinegar, white wine vinegar, or lemon juice.
Garlic (3 cloves, minced): Infuses the dish with aromatic warmth.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Ginger (1 tsp, grated): Adds zesty, spicy depth.
- Substitution: ½ tsp ground ginger or 1 tbsp minced fresh galangal.
Chopped Green Onions (½ cup, for garnish): Provides fresh, mild onion flavor and color.
- Substitution: Chives, cilantro, or no garnish.
Sesame Seeds (for garnish): Adds nutty crunch and visual appeal.
- Substitution: Toasted pine nuts, crushed peanuts, or no garnish.
Cooked Rice or Lettuce Leaves (for serving): Complements the chicken as a base or wrap.
- Substitution: Jasmine rice, brown rice, quinoa, or cabbage leaves.

Why They’re Important: The chicken thighs are the tender, protein-packed base, soy sauce and honey create the signature teriyaki flavor, and garlic and ginger add aromatic depth. Green onions and sesame seeds elevate the dish with freshness and crunch, while rice or lettuce leaves make it a complete meal.

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Instructions

Step 1: Prepare the Teriyaki Sauce

In a medium bowl, whisk together ½ cup soy sauce, ¼ cup honey, ¼ cup rice vinegar, 3 minced garlic cloves, and 1 tsp grated ginger until well combined.
- Tip: Warm the honey slightly in the microwave (5-10 seconds) if it’s thick to help it blend smoothly with the other ingredients.

Step 2: Add Chicken and Sauce

Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker in a single layer.
Pour the teriyaki sauce over the chicken, ensuring each thigh is fully coated. Use tongs to turn the chicken if needed.
- Tip: Pat the chicken dry with paper towels for better sauce adhesion, and trim excess fat for a cleaner dish.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred.
- Tip: Spoon the sauce over the chicken halfway through if possible to ensure even flavor, but avoid lifting the lid too often.

Step 4: Shred and Combine

Remove the chicken from the slow cooker and shred it with two forks on a cutting board.
Return the shredded chicken to the slow cooker and stir it into the sauce to coat evenly.
- Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to form a slurry, stir into the slow cooker, and cook on high for 10-15 minutes.

Step 5: Serve

Serve the shredded teriyaki chicken hot over cooked rice for a bowl or in lettuce leaves for wraps, ensuring plenty of sauce in each portion.
Garnish with ½ cup chopped green onions and a sprinkle of sesame seeds for freshness and crunch.
- Tip: For rice bowls, add steamed veggies like broccoli or carrots alongside the chicken. For wraps, use crisp lettuce like romaine or butter lettuce for easy folding.