Description
A delightful slow cooker dish featuring tender chicken in a sweet and tangy teriyaki sauce.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup soy sauce (low sodium recommended)
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 2 tablespoons cornstarch
- 4 tablespoons water
- 1 tablespoon sesame oil (optional)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Place the chicken thighs at the bottom of your slow cooker.
- In a bowl, mix together the soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger until well combined.
- Pour the sauce over the chicken, ensuring the chicken is adequately coated.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender.
- Remove the chicken, shred it using two forks, and set aside.
- Combine cornstarch and water to create a slurry and stir this into the sauce in the slow cooker.
- Cook on high for an additional 10-15 minutes until the sauce thickens.
- Return the shredded chicken to the slow cooker, mixing it in with the sauce.
- Serve hot, garnished with sliced green onions and sesame seeds over rice or noodles.
Notes
For a thicker sauce, cook longer after adding the cornstarch slurry. Use chicken thighs for more flavor and tenderness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian