Description
A simple and delicious recipe for teriyaki chicken made in the crockpot with minimal prep time, ensuring tender chicken coated in a sweet and savory glaze.
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs (Thighs ensure tenderness, but breasts can be substituted.)
- 1 tablespoon olive oil (Optional, for browning.)
For the Teriyaki Sauce:
- 1 cup teriyaki sauce (Look for low-sodium options for a healthier choice.)
- 1/4 cup honey (Adjust based on sweetness preference.)
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (Optional but highly recommended for an aromatic kick.)
For Garnish:
- 2 stalks green onions, chopped
- Sesame seeds
Instructions
1. If desired, sauté the chicken thighs in olive oil for 2–3 minutes on each side to brown them.
2. In a bowl, whisk together the teriyaki sauce, honey, rice vinegar, minced garlic, and grated ginger.
3. Place the chicken thighs in the crockpot, and pour the sauce over them. Ensure the chicken is fully coated.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and shreds easily with a fork.
5. Before serving, sprinkle the chopped green onions and sesame seeds on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheat in the microwave or on the stovetop until heated through.
You can thicken the sauce before serving by transferring it to a saucepan and simmering it for a few minutes.
Serve over steamed rice, noodles, or with stir-fried vegetables for a complete meal.