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Teriyaki Chicken Crock Pot finished recipe

Teriyaki Chicken Crock Pot

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 cups cooked teriyaki chicken se
Ingredients Method

Ingredients
  

Ingredients
  • 2 pounds boneless skinless chicken thighs (907 g) — trimmed of excess fat
  • 1/2 cup low-sodium soy sauce (120 mL)
  • 1/3 cup packed brown sugar (67 g)
  • 1/4 cup water (60 mL)
  • 2 tablespoons rice vinegar (30 mL)
  • 3 garlic cloves (9 g) — minced
  • 1 tablespoon freshly grated ginger (6 g)
  • 1 teaspoon toasted sesame oil (5 mL)
  • 1/2 teaspoon black pepper (1 g)
  • 1 tablespoon cornstarch (8 g)
  • 2 tablespoons cold water (30 mL)
  • 2 green onions (30 g) — thinly sliced optional
  • 1 tablespoon toasted sesame seeds (9 g) — optional

Method
 

Method
  1. Prepare the slow cooker: Place the chicken thighs in a 5- to 6-quart slow cooker in a single layer as much as possible.
  2. Make the teriyaki sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until the brown sugar is mostly dissolved.
  3. Start the slow cooker: Pour the sauce evenly over the chicken. Cover and cook on LOW for 4 hours , or until the thickest piece reaches at least 165°F (74°C) on an instant-read thermometer. Avoid opening the lid repeatedly.
  4. Remove the chicken: Transfer the cooked chicken to a plate or cutting board and let it rest for about 10 minutes. Reserve the liquid in the slow cooker.
  5. Make the cornstarch slurry: In a small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth.
  6. Thicken the sauce: Pour the reserved slow-cooker liquid into a small saucepan. Bring it to a gentle boil over medium heat. Whisk in the cornstarch slurry and cook for 2 to 4 minutes, stirring frequently, until the sauce becomes glossy and thick enough to coat the back of a spoon.
  7. Shred the chicken: Use two forks to shred the chicken into bite-size pieces. If you prefer larger pieces, slice the thighs instead.
  8. Coat the chicken: Return the shredded or sliced chicken to the slow cooker or place it in a serving bowl. Spoon the thickened teriyaki sauce over the chicken and toss gently until evenly coated.
  9. Garnish and serve: Sprinkle with the optional sliced green onions and toasted sesame seeds. Serve immediately over rice or alongside steamed vegetables.

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