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If you know me, you know that I’m a very picky eater when it comes to Chicken. For whatever reason, chicken is a protein that I don’t always love. A recipe has to be FANTASTIC and have lots of flavors for me to cook chicken! One of the ways I love chicken is in a teriyaki style. Since I’m constantly looking for ways to cook things I love in my crock pot, I thought I would try to attempt a recipe that is as delicious as it is easy.
After a few trials, this recipe emerged, and I absolutely LOVE how this Teriyaki chicken turned out! The plus is that my whole family loves this one, too. It’s an easy set-it-and-forget-it meal that is perfect for those crazy busy weekday nights. I like serving this with steamed white rice, and either roasted broccoli or asparagus on the side. Make sure to pick up extra scallions to thinly chop for garnish!
I hope you love this recipe, and let me know if you try it!
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Ingredients…
- 2 pounds boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch piece
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon grated peeled fresh ginger
- 1/4 cup water
- 2 tablespoons cornstarch
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Step 1:
Arrange Chicken
Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker.
Step 2:
Add onions and garlic
Scatter the diced onion and garlic over the top.
Step 3:
Whisk sauce mixture together
Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.
Step 4:
Cover and Cook
Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours.
Step 5:
Remove Chicken
Using a slotted spoon, transfer the chicken to a plate.
Step 6:
Reduce sauce
Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes.
Step 7:
Add water/cornstarch mix to sauce
Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has been reduced, whisk the cornstarch slowly into the sauce and cook until thickened, 1 to 2 minutes.
Step 8:
Add sauce back to chicken and serve
Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.
Crockpot Chicken Teriyaki
Equipment
- 1 Crockpot
- 1 Stove
- 1 Sauce Pan
- 2 Mixing Bowls
- 1 whisk
- 1 Mixing Spoom
Ingredients
- 6 chicken thighs
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1/4 tsp ground black pepper
- 1 tbsp ginger, grated and peeled
- 1/4 cup water
- 2 tbsp corn starch
Instructions
- Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker.
- Scatter the onion and garlic over the top.
- Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.
- Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours.
- Using a slotted spoon, transfer the chicken to a bowl.
- Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes.
- Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has been reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
- Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.
Nutrition
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very clear and good article easy to understand. Thank you