Description
A tender, sweet, and savory slow cooker teriyaki chicken that tastes like takeout but is healthier and easier to make. This recipe uses simple ingredients and minimal effort for a perfect weeknight dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Sesame seeds for garnish
Instructions
- Pat chicken thighs dry and place them in the bottom of a 4-6 quart slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, water, sesame oil, minced garlic, grated ginger, and red pepper flakes until sugar is dissolved.
- Pour the sauce mixture over the chicken and coat evenly.
- Cover and cook on LOW for 4-6 hours or on HIGH for 3 hours, until chicken reaches 165°F.
- About 30 minutes before serving, whisk cornstarch and cold water into a slurry and stir it into the hot sauce in the slow cooker.
- Remove lid or leave slightly ajar and cook on HIGH for 15-20 minutes to thicken the sauce into a glaze.
- Serve chicken topped with the thickened sauce, garnished with sesame seeds, over steamed rice.
Notes
Chicken thighs are recommended over breasts to prevent dryness. Ensure the cornstarch slurry is mixed with cold water to avoid clumps. Do not lift the lid frequently during cooking. For a gluten-free version, substitute soy sauce with Tamari.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving over steam
- Calories: 350
- Sugar: 12
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 15
- Protein: 30
Keywords: slow cooker, teriyaki chicken, easy dinner, weeknight meals, meal prep, healthy takeout alternative, 5-ingredient recipe