Description
A sweet-savory crockpot teriyaki chicken made with tender slow-cooked chicken and a glossy, homemade sauce — perfect for easy dump-and-go dinners or weekly meal prep.
Ingredients
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1½–2 lbs boneless skinless chicken thighs or breasts
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½ cup low-sodium soy sauce
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¼ cup brown sugar or honey
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2 cloves garlic, minced
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1 tsp grated fresh ginger (or ½ tsp ground)
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2 tbsp rice vinegar
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1 tsp sesame oil
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1½ tbsp cornstarch + 2 tbsp water (for thickening)
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2 cups broccoli florets (optional)
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Cooked rice, for serving
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Optional toppings: sesame seeds, green onions
Instructions
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Add chicken, soy sauce, brown sugar, garlic, ginger, vinegar, and sesame oil to crockpot.
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Cover and cook on low 5–6 hours or high 2½–3 hours, until tender.
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Remove chicken and shred. Stir cornstarch slurry into sauce and return chicken.
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Cook on high 10–15 minutes until sauce thickens.
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Add broccoli in last 30 minutes (or steam separately).
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Serve over rice, garnished as desired.
Notes
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Use chicken thighs for extra juiciness.
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Store leftovers up to 4 days or freeze up to 3 months.
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For spicier flavor, add red pepper flakes or sriracha.
- Prep Time: 5 minutes
- Cook Time: 5–6 hours (low) or 2½–3 hours (high)
- Category: Main
- Cuisine: Asian-Inspired / Slow Cooker
Nutrition
- Calories: ~350 per serving (without rice)