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Slow Cooker Teriyaki Chicken
Even better than takeout, this slow cooker teriyaki chicken is made with simple ingredients for an unbelievably easy recipe. Pair it with all your favorite sides for a filling weeknight meal!
👥 6 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 10 min🔥 Cook: 3h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- slow cooker
- saucepan
📝 Preparation Steps
1
Whisk
2
In a bowl, whisk together 1 TB cornstarch, soy sauce, granulated sugar, brown sugar, mirin, garlic, ginger, and black pepper. Whisk until smooth.
cornstarch (divided)3 tablespoonsgarlic (minced)2 cloves
3
Arange
4
Place the chicken thighs in a single layer in the slow cooker. Pour enough sauce to almost cover the top of chicken. (Save any leftover for boiling after the chicken is cooked or keep it in fridge for future use.)
chicken thighs (boneless, skinless)3 lbs
5
Cook on high for ⏱️ 3 hours, on low for ⏱️ 5 hours, or just until chicken is cooked through. To keep meat tender, don't overcook.
6
Shred
7
Remove the chicken with slotted spoon, and gently shred or cut into pieces. (Don't shred too finely, as it will break up more in the sauce.)
8
Boil
9
Transfer the sauce from the slow cooker into a saucepan. Dissolve 2 TB cornstarch in 2 TB water. Add the mixture to the saucepan, stirring well. Bring to a low boil, stirring continuously, until sauce is thickened.
cornstarch (divided)3 tablespoonswater2 tablespoons
10
Serve
11
Pour sauce over chicken and rice. Garnish with green onions and sesame seeds, if desired.
Nutrition Facts
calories
368 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
40 g
sodium Content
581 mg
protein Content
47 g
trans Fat Content
0.04 g
cholesterol Content
215 mg
carbohydrate Content
48 g
saturated Fat Content
2 g
unsaturated Fat Content
5 g
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