Slow Cooker Teriyaki Chicken
This slow cooker teriyaki chicken is a comforting and easy weeknight meal that leaves your kitchen filled with a delightful aroma and a sticky, sweet-savory sauce.
Ingredients
Main Ingredients
- 2 pounds chicken thighs or breasts Thighs stay juicy; breasts require careful cooking.
- 1/2 cup soy sauce Use reduced-sodium for better control.
- 1/4 cup honey Can substitute maple syrup.
- 1/4 cup rice vinegar Essential for balancing flavors.
- 2 cloves garlic, minced Fresh garlic is recommended.
- 1 tablespoon fresh ginger, grated Essential for authentic teriyaki flavor.
- 1 tablespoon sesame oil Adds a nutty flavor.
- 1 tablespoon cornstarch (optional) Use for thickening sauce.
- 2 cups broccoli florets Add in the last hour for best texture.
- as needed cooked rice Serve with jasmine or short-grain rice.
Instructions
Preparation
- In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
- Place the chicken thighs or breasts in the slow cooker layer and pour the sauce over the chicken, ensuring each piece is coated.
Cooking
- Set the slow cooker to low and cook for 4-6 hours or until the chicken is tender and shreds easily.
- If using cornstarch, mix it with cold water to make a slurry and stir it into the sauce 20-30 minutes before serving to thicken.
- In the last hour of cooking, add broccoli florets to the slow cooker.
Serving
- Serve the chicken over rice, and consider garnishing with sesame seeds and green onions.
Notes
This dish is versatile; you can substitute chicken for tofu, snap peas for broccoli, and switch sweeteners if needed. Allow cooked leftovers to cool before storing in airtight containers for meal prep.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 700mgFiber: 2gSugar: 12g
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