Description
Skip the takeout line and make this Slow Cooker Teriyaki Chicken instead! Juicy chicken swimming in a sticky-sweet homemade sauce is exactly what your weeknight needs.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/3 cup honey
- 3 tablespoons brown sugar, packed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons sesame oil
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups cooked white rice (for serving)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds, toasted (for garnish)
Instructions
- In a bowl, whisk together soy sauce, rice vinegar, honey, brown sugar, garlic, ginger, red pepper flakes, sesame oil, and 1/4 cup water until well combined.
- Place chicken pieces in the slow cooker and pour the sauce mixture over the top, stirring to coat all pieces.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken is tender.
- About 30 minutes before serving, mix cornstarch with 2 tablespoons cold water to create a slurry.
- Turn slow cooker to HIGH, pour in the cornstarch slurry, and stir gently to combine.
- Replace lid and cook for another 20-30 minutes, until sauce has thickened.
- Serve over rice, garnished with sliced green onions and toasted sesame seeds.
- Pair with steamed vegetables for a complete meal.