Description
This simple and delicious Crockpot Teriyaki Chicken is perfect for busy weeknights. Serve it over fluffy steamed rice for a satisfying meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup teriyaki sauce
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked fluffy white rice, for serving
- Green onions, sliced, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Place the chicken in the crockpot.
- In a bowl, mix together teriyaki sauce, soy sauce, honey, garlic, and ginger. Pour the sauce over the chicken in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the sauce in the crockpot and cook on high for an additional 10-15 minutes until the sauce thickens.
- Return the shredded chicken to the crockpot, stir to coat with the sauce, and let it warm through.
- Serve the teriyaki chicken over fluffy steamed rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- You can add vegetables like broccoli or bell peppers to the crockpot for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 8
- Carbohydrates: 40
- Protein: 30
Keywords: Crockpot Teriyaki Chicken, Easy Teriyaki Chicken Recipe, Slow Cooker Chicken Recipe, Teriyaki Chicken with Rice, Asian Chicken Recipe