Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
- Cooked rice or steamed vegetables for serving
Instructions
- In a bowl, combine soy sauce, honey (or brown sugar), vinegar, minced garlic, and grated ginger. Mix well until the honey dissolves completely.
- Put the chicken breasts or thighs in the slow cooker. Pour the teriyaki sauce over the chicken, ensuring each piece is coated evenly.
- Set your Crock-Pot to low for 4-6 hours or high for 2-3 hours. The chicken will become tender and flavorful as it cooks.
- For a thicker sauce, remove the chicken once cooked and set aside. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the slow cooker. Cook on high for an additional 15-20 minutes until the sauce thickens.
- Shred the chicken slightly if desired, and serve over steamed rice or vegetables. Garnish with sesame seeds and chopped green onions for an authentic touch.
Notes
- Use chicken thighs instead of breasts for juicier, more tender results.
- For gluten-free options, substitute soy sauce with tamari and ensure cornstarch is gluten-free.
- You can prepare the sauce in advance to save time.
- Leftovers taste even better after sitting in the sauce overnight.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 chicken breast or thigh with rice
- Calories: 330 kcal Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg