Slow Cooker Teriyaki Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
4 servings
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Calories
563 kcal
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Course
Main Course
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Cuisine
Asian
Slow Cooker Teriyaki Chicken
Description
This recipe uses skinless, boneless chicken thighs cut into large pieces and cooked in a slow cooker to become pull-apart tender. The sauce is based on brown sugar, soy sauce, unsulfured molasses, honey, fresh garlic and ginger, toasted sesame oil, and rice vinegar. After the slow cooking step, the cooking liquid is transferred to a saucepan and combined with more sauce ingredients before thickening with a cornstarch slurry. Returning the thickened sauce to the slow cooker coats the chicken with a sticky teriyaki glaze.
The resulting chicken is juicy with a balanced sweet and savory flavor profile, highlighted by the molasses and honey. The slow cooking method ensures tenderness while the final sauce thickening step creates an appealing glossy coating. This chicken is meant to be served warm over rice, garnished with sesame seeds and chopped green onions if desired, making it a hearty main dish.
No notes were provided, but careful whisking of the cornstarch and gradual addition helps avoid lumps in the sauce. The long cooking time breaks down the chicken, making shredding easy if preferred.
Ingredients
- 1 1/2 lbs chicken thigh cut into large pieces, skinless, boneless
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup water
- 1 Tbsp molasses (unsulfured)
- 1/4 cup honey
- 1 tablespoons cornstarch
- 2 tsp garlic minced
- 2 teaspoons ginger minced, fresh
- 2 teaspoons sesame oil toasted
- 2 tablespoons rice vinegar
Ingredients for Sauce
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 tablespoon molasses
- 1/4 cup honey
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced, fresh
- 1/4 cup water
- 1 tablespoon corn starch
- sesame seeds optional
Instructions
- Add all the ingredients for the chicken portion of the recipe to a crockpot and whisk until the sugar dissolves.
- Add the chicken pieces and toss to coat.
- Place lid on top and cook on high for 1.5 – 2hours, or until the chicken is pull-apart tender.
- Once fully cooked, remove the chicken and set aside.
- Pour the remaining juice and sauce from the crock-pot into a small saucepan.
- Add the brown sugar, soy sauce, molasses, garlic and ginger. Whisk to combine.
- Bring the mixture to a low boil.
- Mix the water and cornstarch until combined.
- While whisking, slowly add the cornstarch and stir until it reaches a thick and sticky texture.
- Remove from heat and place the chicken and sauce back into the crockpot and toss to coat leaving a little to drizzle on when serving.
- Keep warm until ready to serve over rice.
- Optional: garnish with sesame seeds and chopped green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 563kcal | 28% |
| Carbohydrates | 86g | 29% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 2310mg | 96% |
| Potassium | 736mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 79g | 158% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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