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Crock Pot Teriyaki Chicken
An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
4
servings
Calories:
319 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- 2/3 cup soy sauce low-sodium
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove garlic minced
- 1 tablespoon ginger fresh, minced
- 2 tablespoons water
- 1 tablespoon cornstarch
- sesame seeds for serving, toasted
- green onion for serving, chopped
- brown rice quinoa, or other whole grain, for serving, prepared
Instructions
- Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
- In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
- Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
- In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
- Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.
Cup of Yum
Notes
- TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 4), without rice
Calories
319kcal
(16%)
Carbohydrates
28g
(9%)
Protein
35g
(70%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
162mg
(54%)
Potassium
505mg
(11%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
41IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 319
% Daily Value*
| Serving | 1(of 4), without rice | |
| Calories | 319kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 162mg | 54% |
| Potassium | 505mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.