Description
A sticky-sweet, garlicky chicken dish cooked in a slow cooker, featuring a homemade teriyaki-style sauce that balances sweet, salty, and tangy flavors.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup teriyaki sauce
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons honey or brown sugar
- 3 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sliced green onions (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
- Arrange the chicken in the slow cooker in a single layer so each piece gets evenly coated.
- Whisk together teriyaki sauce, soy sauce (or coconut aminos), honey (or brown sugar), minced garlic, grated ginger, rice vinegar, and sesame oil until smooth.
- Pour the sauce evenly over the chicken and cover the slow cooker with the lid.
- Cook on low for 240–360 minutes or high for 150–180 minutes until the chicken is cooked through and tender.
- Mix the cornstarch with water to create a slurry, stir it into the slow cooker, and cook on high for an additional 10–15 minutes to thicken.
- Shred the chicken with two forks if desired, return it to the thickened sauce and stir to coat.
- Serve over rice or quinoa and garnish with sliced green onions and sesame seeds if desired.
Notes
For variations, consider adding chili paste for spiciness or orange juice for a citrus twist. When reheating, add a splash of water or broth to loosen the sauce if it has thickened.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian