Easy Slow Cooker Teriyaki Chicken
Tender slow cooker chicken in a sweet-savory homemade teriyaki-style sauce, finished with sesame seeds and green onions.
Equipment
- 1 Slow cooker 4 to 6 quart
- 1 mixing bowl for sauce
- 1 Whisk
- 1 small bowl for cornstarch slurry
- 2 Forks for shredding chicken
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs
- 1/2 teaspoon black pepper
For the teriyaki sauce
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For thickening and serving
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- cooked rice for serving
Instructions
Prepare and cook
- Place the chicken thighs in the slow cooker in an even layer and season lightly with black pepper.
- In a medium bowl, whisk together the soy sauce, water, brown sugar, honey, minced garlic, rice vinegar, and sesame oil until combined.
- Pour the sauce over the chicken. Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
Shred and thicken
- Remove the chicken to a plate or cutting board. Shred with two forks, or cut into bite-size chunks if preferred.
- In a small bowl, stir together the cornstarch and cold water until smooth.
- Turn the slow cooker to high. Whisk the cornstarch slurry into the hot sauce, cover, and cook for 10 to 15 minutes until the sauce thickens.
- Return the chicken to the slow cooker and toss to coat in the thickened sauce.
Serve
- Serve hot over cooked rice and garnish with sliced green onions and sesame seeds.
Notes
Chicken thighs stay especially tender, but chicken breasts can also be used. Do not skip the cornstarch slurry, as it gives the sauce its glossy texture. Add fresh ginger or a little sriracha if you want extra flavor or heat.