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Asian Crock Pot Teriyaki Chicken

Asian Crock Pot Teriyaki Chicken

Tender, flavorful chicken cooked slowly in a rich, homemade teriyaki sauce. Perfect for easy weeknight meals served over rice.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese-inspired
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs boneless, skinless chicken thighs or breasts, trimmed
For the Teriyaki Sauce
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger minced
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for the slurry
For Serving (Optional)
  • cooked white rice
  • 2 tablespoons sesame seeds toasted
  • 3 stalks green onions sliced for garnish

Method
 

Instructions
  1. In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, minced ginger, and minced garlic. This will form the base of your sauce.
  2. Place the chicken thighs into the bottom of a 6-quart slow cooker.
  3. Pour the prepared teriyaki sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shreds with a fork.
  5. About 30 minutes before serving, prepare the slurry: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the sauce in the slow cooker.
  6. Increase the heat setting to HIGH (if it was on low) and cook uncovered for another 15-20 minutes, stirring occasionally, until the sauce has thickened to a glossy glaze consistency.
  7. Shred the chicken directly in the slow cooker using two forks, allowing it to soak up the thickened sauce. Alternatively, remove the chicken, shred it on a cutting board, and return it to the glaze.
  8. Serve the Asian Crock Pot Teriyaki Chicken hot over steamed white rice, garnished with toasted sesame seeds and sliced green onions.

Notes

For an extra layer of flavor, you can quickly sear the chicken thighs in a hot skillet for 2 minutes per side before placing them in the slow cooker. This step is optional but adds depth. If the sauce seems too thick after shredding, add a splash of water or chicken broth to reach your desired consistency.