Crock-Pot Chicken Teriyaki

🍗 Crock-Pot Chicken Teriyaki

🛒 Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts)

• ¾ cup low-sodium soy sauce

• ½ cup brown sugar (packed)

• ¼ cup honey

• ¼ cup rice vinegar (or apple cider vinegar)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 1 tsp sesame oil

• ¼ tsp black pepper

• 2 tbsp cornstarch

• 2 tbsp cold water

Optional for serving:

• Sesame seeds

• Sliced green onions

• Steamed broccoli

• Cooked white or jasmine rice

👩‍🍳 Instructions

1. Add chicken to slow cooker.

2. Make the sauce:
   In a bowl, whisk soy sauce, brown sugar, honey, vinegar, garlic, ginger, sesame oil, and pepper.

3. Cook:
   Pour sauce over chicken.

   • Cook on LOW for 5–6 hours

   • Or HIGH for 2½–3½ hours
     Chicken should be very tender.

4. Shred chicken:
   Remove chicken, shred with two forks, and return to Crock-Pot.

5. Thicken the sauce:
   Mix cornstarch + cold water to make a slurry.
   Stir into slow cooker, cover, and cook on HIGH for 15–20 minutes until thickened.

6. Serve:
   Spoon over rice and garnish with sesame seeds and green onions.

🔥 Make It Even Better

• Add 1 cup pineapple chunks for a sweet twist.

• Stir in steamed broccoli during the last 30 minutes.

• For a deeper flavor, replace half the brown sugar with dark brown sugar.

If you’d like, I can also give you:

• A freezer-meal prep version

• An Instant Pot version

• Or a low-carb / keto adaptation