Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
- Cooked rice or steamed vegetables for serving
Instructions
- Place the chicken thighs or breasts into the slow cooker.
- Whisk together soy sauce, honey, vinegar, garlic, and ginger in a bowl to create the teriyaki sauce.
- Pour the sauce over the chicken, ensuring it’s well coated. Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and easily shredded.
- If you prefer a thicker sauce, remove the chicken and set aside. Mix cornstarch with water to make a slurry, stir into the cooking liquid, and cook on high for 10 minutes until thickened.
- Shred the chicken if desired and return it to the sauce. Serve hot over rice or vegetables, garnished with sesame seeds and green onions.
Notes
- For a gluten-free variation, use coconut aminos instead of soy sauce.
- To prevent overcooking, check the chicken after 3 hours on high or 5 hours on low to avoid dryness.
- Adding vegetables like broccoli or snap peas during the last 30 minutes can boost flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low / 2-3 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free (if using coconut aminos)
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg