Crock Pot Teriyaki Chicken
As testament to life’s sense of irony, the last recipe I made before our stove died and went to junkyard heaven was this Crock Pot Teriyaki Chicken. Sticky, sweet, and a little bit sassy, this easy teriyaki chicken recipe has all the flavor and convenience of takeout but is made with simple, healthy ingredients.
Yes friends, for the last two weeks, I’ve been living without a stove. An electric panel breathed its last, which I discovered in the middle of boiling a pot of pasta. The stove shut off, refused to turn back on, and we were left with an extra crunchy batch of Garlic Shrimp Pasta. Since that fateful day, my apron strings have been tied to dishes I can make in a crock pot, bake in our countertop mini oven, or heat in a bajankity electric wok that dates from Ben’s undergraduate days. He’s rescued it from my donation pile on four separate occasions, and as it turns out, he was right to hold onto it; since the stove went kaput, that beat-up appliance has been my mealtime knight in shining armor.
Naïve, first-time homeowner that I am, I assumed that replacing our stove would be a quick process. As it turns out, selecting a new stove, finding a contractor to run a gas line so you can operate it, then ordering and coordinating its installation, all for a reasonable price, is anything but. I still don’t know precisely when the new stove will be delivered, but I’m hoping its before the 16-person fondue party I’m hosting this weekend.
Courtesy of our stove’s demise, this Crock Pot Teriyaki Chicken is the first of several slow cooker recipes I have in store for you over the next few weeks. Teriyaki chicken was my middle school fast-food favorite. Whenever I was out running errands with my mom, I’d beg her to stop at Japan Express so that I could order their jumbo-sized bowl of teriyaki chicken with sticky rice. I’m pleased to report that today’s homemade teriyaki chicken recipe has the same addictive takeout flavor, but is made with real, wholesome ingredients you can feel good enjoying any night of the week.
You don’t need bottled teriyaki sauce to make teriyaki chicken. This homemade teriyaki sauce recipe is only six ingredients, most of which I bet you have in your pantry right now: soy sauce, rice vinegar, honey, brown sugar, and garlic + ginger. Simply stir the sauce ingredients together, place the chicken in your crock pot, then pour the teriyaki sauce over the top. Bye bye bottle.
In the crock pot, the chicken becomes fall-apart tender, and in less than two minutes on the stove (or in a sketchy electric wok), the cooking liquid reduces into a glossy, rich teriyaki sauce that gives the dish its name and signature flavor. Ben and I both agreed that this Crock Pot Teriyaki Chicken belongs in our regular recipe rotation, and as soon as I have a stove to make my favorite brown rice to go with it, it will be!
Tools I used to make this recipe
Crock Pot Teriyaki Chicken
This recipe has the flavor of your favorite takeout but is made with healthy ingredients. Only 10 minutes to prep and the honey teriyaki sauce is incredible!
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
- 1 1/2 pounds boneless, skinless chicken thighs
- 2/3 cup low sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
- Toasted sesame seeds, for serving
- Chopped green onions, for serving
- Prepared brown rice, quinoa, or other whole grain, for serving
- 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, 1-2 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.
Serving Size: 1 (of 4) without rice
- Amount Per Serving:
- Calories: 326
- Total Fat: 8g
- Saturated Fat: 0g
- Cholesterol: 141mg
- Sodium: 1661mg
- Carbohydrates: 28g
- Fiber: 0g
- Sugar: 23g
- Protein: 36g
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