Description
Indulge in the savory and slightly sweet flavors of this easy Crock-Pot Chicken Teriyaki. Tender chicken simmered in a homemade teriyaki sauce, served over rice, and garnished with green onions and sesame seeds.
Ingredients
Scale
Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts
Teryaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon black pepper
Additional:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked white or brown rice, for serving
Instructions
- Prepare Chicken: Place chicken in the Crock-Pot.
- Make Sauce: Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pepper. Pour over chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred or slice, then return to Crock-Pot.
- Thicken Sauce: Create a slurry with cornstarch and water. Stir into sauce and cook on high for 15–20 minutes until thickened.
- Serve: Spoon chicken and sauce over rice. Garnish with green onions and sesame seeds.
Notes
- You can use coconut aminos as a soy-free alternative.
- Add vegetables like broccoli, snow peas, or bell peppers for a balanced meal.
- Marinate chicken in sauce for extra flavor by letting it sit for 1 hour before cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 14g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
