Slow Cooker Teriyaki Chicken
User Reviews
5
Slow Cooker Teriyaki Chicken
Description
This recipe utilizes boneless, skinless chicken thighs for their naturally tender texture when cooked slowly. The marinade blends tamari sauce (or soy sauce), white and brown sugars, mirin, minced garlic, fresh ginger, and black pepper, creating a balanced teriyaki flavor with sweetness and warmth. The cornstarch in the sauce helps to thicken it after cooking for the right consistency.
The chicken is placed in the slow cooker and mostly covered by the sauce. Cooking on high for about 3 hours or low for 5 hours slowly infuses the meat with flavor, ensuring moist and tender results without drying out. After cooking, the chicken is removed and shredded or cut into pieces, then the remaining sauce is thickened on the stove by mixing cornstarch and water and boiling gently while stirring.
The thickened sauce is poured over the chicken, which can be garnished with chopped toasted green onions and sesame seeds. This dish pairs well with plain rice, allowing the sauce to shine as a flavorful topping. The recipe recommends chicken thighs for the best texture, noting that breasts may dry out during slow cooking.
Ingredients
- 3 lbs chicken thighs boneless, skinless
- 3 TB cornstarch divided
- ¾ cups tamari sauce or regular soy sauce
- ¾ cups white sugar
- ⅓ cups brown sugar tightly packed
- ⅓ cups mirin Japanese sweet rice wine; not rice vinegar
- 2 cloves garlic minced
- 1 T ginger freshly grated
- 1 tsp black pepper freshly ground
- 2 TB water
- scallion chopped, toasted, for garnish, optional
- sesame seed chopped, toasted, for garnish, optional
Instructions
- In a bowl, whisk together 1 TB cornstarch, soy sauce, granulated sugar, brown sugar, mirin, garlic, ginger, and black pepper. Whisk until smooth.
- Place the chicken thighs in a single layer in the slow cooker. Pour enough sauce to almost cover the top of chicken. (Save any leftover for boiling after the chicken is cooked or keep it in fridge for future use.)
- Cook on high for 3 hours, on low for 5 hours, or just until chicken is cooked through. To keep meat tender, don't overcook.
- Remove the chicken with slotted spoon, and gently shred or cut into pieces. (Don't shred too finely, as it will break up more in the sauce.)
- Transfer the sauce from the slow cooker into a saucepan. Dissolve 2 TB cornstarch in 2 TB water. Add the mixture to the saucepan, stirring well. Bring to a low boil, stirring continuously, until sauce is thickened.
- Pour sauce over chicken and rice. Garnish with green onions and sesame seeds, if desired.
Notes
- Use chicken thighs for tender results; chicken breasts may dry out in the slow cooker.
- If desired, rate the recipe after trying it to share your experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 47g | 94% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 581mg | 24% |
| Potassium | 638mg | 14% |
| Fiber | 0.3g | 1% |
| Sugar | 40g | 80% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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