Description
A delicious and easy recipe for Slow Cooker Teriyaki Chicken, featuring tender chicken thighs coated in a rich teriyaki sauce, served with steamed broccoli and rice.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups broccoli florets
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
- Cooked white rice or brown rice, for serving
Instructions
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar.
- Place chicken thighs into the slow cooker and pour sauce over them. Stir gently to coat.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3 hours.
- About 30 minutes before the end, mix cornstarch with cold water and stir into the slow cooker to thicken the sauce.
- Steam or blanch the broccoli until just tender and bright green.
- Once the sauce is thickened and the chicken is cooked through, add broccoli or serve it on the side.
- Garnish with sesame seeds and green onions if desired.
- Serve hot over cooked rice or noodles.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- This dish can also be served with noodles instead of rice.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours on LOW or 2.5 to 3 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg