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A white bowl filled with rice topped with shredded Family-Friendly Crockpot Teriyaki Chicken, garnished with sesame seeds and green onions.

Family-Friendly Crockpot Teriyaki Chicken

This recipe makes tender chicken coated in a sweet, glossy teriyaki sauce that pairs well with rice and vegetables. This dish came from trying to create a meal my whole family would enjoy. When everyone went back for seconds, I knew it was a keeper for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Sauce Thickening Time 10 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 319 kcal

Equipment

  • 6-quart or larger slow cooker
  • Medium bowl or large measuring cup
  • Medium saucepan
  • Small Bowl
  • Mesh sieve

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs

Sauce Ingredients

  • 2/3 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons water
  • 1 tablespoon cornstarch

For Serving

  • As needed Toasted sesame seeds
  • As needed Chopped green onions
  • As needed Prepared brown rice, quinoa, or other whole grain

Instructions
 

  • Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
  • In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour this mixture over the chicken thighs.
  • Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred it with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
  • In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the strained cooking liquid, whisk to combine, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until the sauce is glossy and thickened, 1 to 2 minutes. Remove the saucepan from the heat.
  • Add the shredded chicken back into the sauce. Toss to coat the chicken completely. Serve warm with rice or quinoa, and garnish with sesame seeds and green onions as you like.

Notes

TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let the chicken thaw overnight in the refrigerator before reheating.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.
Keyword Crockpot Dishes, Crockpot Recipes For Dinner, Dump And Go Crockpot Dinners, Fall Crockpot Recipes, Fall Dinner Recipes, Healthy Crockpot Meals, Healthy Dinner Recipes, Lazy Dinners, Slow Cook Recipes