Description

Craving a sweet and savory dish that tastes like your favorite takeout but is super easy to make at home? That’s where Slow Cooker Teriyaki Chicken comes in! This recipe delivers tender, juicy chicken thighs coated in a glossy, umami-packed teriyaki sauce, all with minimal effort.

Ingredients

Boneless, Skinless Chicken Thighs (1.5 lbs): Juicy and tender, they absorb the sauce beautifully.
- Substitution: Chicken breasts for a leaner option (check for doneness earlier) or tofu for a vegetarian version.
Soy Sauce (½ cup): Provides the salty, umami base for the teriyaki sauce.
- Substitution: Tamari for gluten-free or coconut aminos for soy-free.
Honey (¼ cup): Adds natural sweetness to balance the savory flavors.
- Substitution: Maple syrup or brown sugar for a similar sweet note.
Rice Vinegar (¼ cup): Brings a tangy, bright acidity to the sauce.
- Substitution: Apple cider vinegar or white wine vinegar for a similar tang.
Garlic (3 cloves, minced): Infuses the dish with warm, savory depth.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Ginger (1 tsp, grated): Adds a zesty, slightly spicy kick.
- Substitution: ½ tsp ground ginger, but fresh is best for flavor.
Chopped Green Onions (½ cup, for garnish): Adds a fresh, mild onion flavor and vibrant color.
- Substitution: Chives or thinly sliced red onion for a different crunch.
Sesame Seeds (for garnish): Brings a nutty crunch and polished look.
- Substitution: Crushed peanuts, sesame oil drizzle, or no garnish.
For Serving: Cooked rice (white, brown, or jasmine) or lettuce leaves for wraps.
- Substitution: Quinoa, cauliflower rice, or noodles for variety.

Why They’re Important: The chicken is the hearty base, soy sauce, honey, and vinegar create the sticky teriyaki sauce, garlic and ginger add bold flavor, and green onions and sesame seeds bring freshness and crunch. Together, they make a perfectly balanced dish.

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Instructions

Step 1: Make 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 the honey dissolves and the sauce is smooth.
Taste the sauce and adjust with more honey for sweetness or soy sauce for saltiness if needed.
- Tip: For a thicker sauce later, reserve 1 tbsp of the sauce to mix with cornstarch (optional).

Step 2: Prep the Chicken

Trim any excess fat from 1.5 lbs chicken thighs and place them in the slow cooker in a single layer.
- Tip: Pat the chicken dry with paper towels for better sauce absorption.

Step 3: Cook

Pour the teriyaki sauce over the chicken, ensuring each thigh is fully coated.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Check the chicken at the lower end of the time range to avoid overcooking.
- Tip: Spoon sauce over the chicken halfway through if possible to keep it moist, but avoid lifting the lid too often.

Step 4: Shred and Thicken (Optional)

Once cooked, remove the chicken to a plate and shred with two forks, or leave whole for a different presentation.
For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to make a slurry, stir it into the slow cooker sauce, and cook on high for 10-15 minutes. Alternatively, simmer the sauce in a saucepan on the stovetop to reduce.
Return the shredded chicken to the slow cooker and stir to coat in the sauce.
- Tip: If the sauce is already thick enough, skip the cornstarch for a lighter texture.