Crockpot Teriyaki Chicken
A simple, flavorful dish made effortlessly in the crockpot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium soy sauce
- ¼ cup honey Adjust for sweetness preference
- ¼ cup rice vinegar or apple cider vinegar
- 1 tbsp sesame oil Optional, for depth of flavor
- 2-3 cloves garlic, minced
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- ¼ cup water
- 1 tbsp cornstarch For thickening, optional
- 1 tbsp water For thickening, optional
- to taste sesame seeds and chopped green onions For garnish
Instructions
Preparation
- Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
Cooking
- Set the crockpot on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily shredded.
- Remove chicken from the crockpot, shred it using two forks, and return it to the crockpot.
- Mix cornstarch and water, stir into the crockpot, and let it cook uncovered for 15–20 more minutes to thicken.
Serving
- Enjoy the teriyaki chicken over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.
Notes
For extra flavor, let the chicken marinate in the sauce for a few hours before starting the crockpot. Always check doneness at an internal temperature of 165°F (75°C).