Description
Ever craved the sweet, savory goodness of teriyaki chicken but wanted to skip the takeout bill? Slow Cooker Teriyaki Chicken is your solution! This dish delivers tender, juicy chicken thighs coated in a glossy, homemade teriyaki sauce packed with soy, honey, and ginger flavors. With your slow cooker doing all the work, you can enjoy a restaurant-quality meal with minimal effort
Ingredients
- Boneless, Skinless Chicken Thighs (1.5 lbs):
- Why it’s important: Thighs are juicy and tender, perfect for slow cooking and absorbing the teriyaki sauce.
- Substitutions: Chicken breasts work but may be slightly drier. Tofu or pork loin can be used for alternatives.
- Soy Sauce (½ cup):
- Why it’s important: Provides the salty, umami base for the teriyaki sauce.
- Substitutions: Tamari for gluten-free or coconut aminos for a soy-free option.
- Honey (¼ cup):
- Why it’s important: Adds sweetness to balance the savory and tangy flavors.
- Substitutions: Maple syrup, brown sugar, or agave nectar for a different sweetener.
- Rice Vinegar (¼ cup):
- Why it’s important: Brings a tangy, bright note that cuts through the richness.
- Substitutions: Apple cider vinegar or white wine vinegar for a similar acidity.
- Garlic (3 cloves, minced):
- Why it’s important: Infuses the sauce with warm, savory depth.
- Substitutions: 1 tsp garlic powder if fresh isn’t available.
- Ginger (1 tsp, grated):
- Why it’s important: Adds a fresh, spicy kick that’s classic in teriyaki dishes.
- Substitutions: ½ tsp ground ginger, but fresh ginger offers the best flavor.
- Chopped Green Onions (½ cup, for garnish):
- Why it’s important: Adds a fresh, mildly oniony crunch and vibrant color.
- Substitutions: Chives, cilantro, or skip for simplicity.
- Sesame Seeds (for garnish):
- Why it’s important: Provides a nutty crunch and elegant finish.
- Substitutions: Crushed peanuts, sesame oil drizzle, or skip.
- Cooked Rice or Lettuce Leaves (for serving):
- Why it’s important: Rice soaks up the sauce for a hearty meal, while lettuce leaves offer a low-carb, fresh option.
- Substitutions: Quinoa, cauliflower rice, or tortillas for variety.
Instructions
Step 1: Prepare the Teriyaki Sauce
- In a small 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 is fully dissolved.
- Tip: Taste the sauce and adjust with more honey for sweetness or vinegar for tang if desired.
Step 2: Prep the Chicken
- Trim any excess fat from 1.5 lbs boneless, skinless chicken thighs.
- Place the chicken thighs in the bottom of the slow cooker in a single layer.
- Tip: No need to cut the thighs—they’ll shred easily after cooking.
Step 3: Add the Sauce
- Pour the teriyaki sauce over the chicken, ensuring all pieces are coated.
- Gently toss the chicken to distribute the sauce evenly.
- Tip: Scrape all the sauce from the bowl to maximize flavor.
Step 4: Cook
- 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).
- Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Step 5: Shred the Chicken
- Transfer the chicken to a plate and shred with two forks, or shred directly in the slow cooker.
- Stir the shredded chicken back into the sauce to coat thoroughly.
- Tip: If the sauce is too thin, simmer it in a saucepan for 5–7 minutes to reduce, or mix 1 tsp cornstarch with 1 tbsp water and stir into the slow cooker on high for 10 minutes to thicken.
Step 6: Serve
- Spoon the shredded chicken and sauce over cooked rice or into lettuce leaves for wraps.
- Garnish with ½ cup chopped green onions and a sprinkle of sesame seeds for crunch and color.
- Tip: Add a drizzle of extra soy sauce or a squeeze of lime for an extra flavor boost.
