Description
This Slow Cooker Teriyaki Chicken recipe offers a flavorful and tender dish made with juicy boneless chicken thighs simmered in a homemade teriyaki sauce. Perfect for an easy weeknight meal, the chicken cooks to pull-apart tenderness in the slow cooker while the sauce thickens on the stovetop for a rich, sticky glaze.
Ingredients
Scale
For the Chicken and Sauce Base
- 1 1/2 lbs skinless boneless chicken thighs, cut into large pieces
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup water
- 1 Tbsp molasses (unsulfured)
- 1/4 cup honey
- 2 tsp garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp toasted sesame oil
- 2 Tbsp rice vinegar
For the Thickening Sauce
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 Tbsp molasses
- 1/4 cup honey
- 2 tsp garlic, minced
- 2 tsp fresh ginger, minced
- 1/4 cup water
- 1 Tbsp cornstarch
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce Base: In the slow cooker, combine the initial ingredients for the chicken portion including brown sugar, soy sauce, water, molasses, honey, garlic, ginger, sesame oil, and rice vinegar. Whisk thoroughly to dissolve the sugar.
- Add Chicken: Place the cut chicken thighs into the slow cooker and toss well to coat all pieces evenly with the sauce mixture.
- Slow Cook Chicken: Cover with the lid and cook on high for 1.5 to 2 hours, or until the chicken is tender enough to pull apart easily.
- Remove Cooked Chicken: Once cooked, take the chicken out of the slow cooker and set it aside on a plate or bowl.
- Prepare Thickening Sauce: Pour the remaining juices from the slow cooker into a small saucepan. Add the brown sugar, soy sauce, molasses, garlic, and ginger as listed under the thickening sauce ingredients, whisking to combine.
- Heat Sauce: Bring the sauce mixture gently to a low boil over medium heat on the stovetop.
- Mix Cornstarch Slurry: In a separate small bowl, mix the water and cornstarch until fully combined.
- Thicken Sauce: While continuously whisking the boiling sauce, slowly pour in the cornstarch slurry and stir until the sauce thickens to a sticky, glaze-like consistency.
- Combine Chicken and Sauce: Remove the saucepan from heat and transfer the thickened sauce back into the slow cooker with the chicken. Toss the chicken thoroughly to coat with sauce, reserving some sauce to drizzle upon serving if desired.
- Keep Warm: Leave the slow cooker on the warm setting to keep the chicken hot until ready to serve.
- Serve: Serve the teriyaki chicken hot over cooked rice for a complete meal.
- Garnish: Optionally sprinkle sesame seeds and chopped green onions over the top before serving for added flavor and presentation.
Notes
- Use skinless boneless chicken thighs for best tenderness and flavor.
- Adjust cooking time depending on your slow cooker’s temperature settings.
- The sauce can be made ahead and stored separately for added convenience.
- Add extra cornstarch if you prefer a thicker sauce.
- Serve with steamed vegetables or rice noodles for variety.
