Crockpot Teriyaki Chicken
Crockpot teriyaki is a weeknight lifesaver. Chicken thighs simmer in a sweet soy and ginger sauce that thickens into a glossy glaze you can serve over rice with broccoli.
6
servings10
minutes5
hoursChicken thighs slow cook in homemade teriyaki sauce, then the sauce is thickened into a shiny glaze. Serve with rice and broccoli.
Ingredients
2 lb boneless skinless chicken thighs
1/2 cup low-sodium soy sauce
1/3 cup brown sugar, packed
1/4 cup honey
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
4 cloves garlic, minced
1/4 tsp black pepper
3 tbsp cornstarch
1/4 cup cold water
1 tbsp sesame seeds
2 green onions, sliced
3 cups broccoli florets, steamed
3 cups cooked white rice
Directions
- Whisk the soy sauce, brown sugar, honey, vinegar, sesame oil, ginger, garlic and pepper in a 6-quart slow cooker.
- Add the chicken and turn to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2 1/2 hours, until the chicken reads 165°F.
- Remove the chicken to a cutting board and shred or slice it.
- Whisk the cornstarch and cold water until smooth.
- Stir the slurry into the sauce in the slow cooker.
- Cook uncovered on HIGH 10 to 15 minutes, stirring, until thick and glossy.
- Return the chicken to the sauce and toss.
- Steam the broccoli while the sauce thickens.
- Serve over rice with broccoli, sesame seeds and green onions.
Notes
- Use chicken breast, cooked 3 to 4 hours on LOW. Add pineapple chunks in the last hour. Leftovers keep 4 days in the fridge and freeze for 2 months. The sauce thickens more as it cools.
Why teriyaki crockpot chicken beats the bottled sauce
Crockpot teriyaki chicken is a weeknight winner because the sauce is made from pantry staples and cooks right on the chicken. Soy sauce, brown sugar, honey, ginger and garlic simmer together for hours, and the chicken soaks up a deep, sweet and salty glaze. Most bottled sauces are thin and taste only of sugar by comparison.
Thighs are the best cut for a teriyaki crockpot dinner. They stay juicy while the sauce reduces, and they shred easily into the glaze. The sauce is thin when the chicken comes out, and a quick cornstarch thickening turns it into the sticky coating you expect from takeout. It is also a forgiving recipe, since a few extra minutes in the cooker will not hurt the chicken.
What to buy for this pot
Chicken thighs: boneless and skinless, about 2 pounds. They have enough fat to stay tender through five hours of cooking. Trim off any large pieces of fat before cooking.
Low-sodium soy sauce: half a cup is a lot, so low-sodium keeps the dish from getting too salty as the sauce reduces. Regular soy sauce makes it harsh.
Brown sugar and honey: together they give a rounded sweetness and a glossy shine. Use light or dark brown sugar, and any mild honey.
Fresh ginger and garlic: grate the ginger on a fine grater. The fresh bite is what separates homemade teriyaki from the bottled kind.
Rice vinegar and sesame oil: a tablespoon of each adds brightness and a toasty finish. Add the sesame oil to the sauce, not the pan, so its flavor does not burn.
Cornstarch: three tablespoons stirred into a quarter cup of cold water thickens the sauce in minutes. Flour does not give the same clear shine, so stay with cornstarch.
Tips for glossy, thick sauce
Thicken at the end: the most common mistake is adding cornstarch at the start. It breaks down over hours and the sauce stays thin. Stir the slurry in after the chicken comes out, and cook on HIGH for 10 to 15 minutes. Keep the heat on HIGH with the lid off while it thickens, and stir often so the bottom does not catch.
Mix the slurry cold: whisk the cornstarch with cold water until smooth before adding it. Dry cornstarch or a slurry made with warm water forms lumps.
Steam the broccoli separately: broccoli cooked for hours turns gray and soft. Steam it while the sauce thickens, so it is bright green and still has some bite.
Variations that work
Use chicken breasts and cut the time to 3 to 4 hours on LOW. Swap honey for maple syrup, or add a half cup of pineapple juice for a Hawaiian twist. A teaspoon of sriracha adds heat. Tamari makes the dish gluten-free, and arrowroot can replace the cornstarch.
Adding the broccoli at the start does not work. It overcooks into mush and releases water that thins the sauce.
What goes with it
Serve over steamed white or brown rice with the broccoli, and sprinkle sesame seeds and sliced green onions on top. Shredded carrots, sliced cucumbers or a quick sesame slaw round out the plate. Spoon extra sauce over the rice. Leftover chicken also makes good fried rice the next day.
Make ahead and store
Store the chicken and sauce together in the fridge for up to 4 days, and keep the rice and broccoli separate so they do not get soggy. The sauce thickens when cold.
Freeze the chicken and sauce for up to 3 months. Thaw in the fridge overnight and reheat in a skillet with a splash of water until the chicken is steaming and has reached 165°F. This also works well for meal prep lunches.
Crockpot Teriyaki Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken thighs, low-sodium soy sauce, brown sugar, honey
Tips for Crockpot Teriyaki Chicken
Use chicken breast, cooked 3 to 4 hours on LOW. Add pineapple chunks in the last hour. Leftovers keep 4 days in the fridge and freeze for 2 months. The sauce thickens more as it cools.
Crockpot Teriyaki Chicken FAQ
How long does Crockpot Teriyaki Chicken take?
Crockpot Teriyaki Chicken takes 5 hours of cooking after 10 minutes of prep.
How many people does Crockpot Teriyaki Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Teriyaki Chicken?
15 ingredients, led by boneless skinless chicken thighs, low-sodium soy sauce, brown sugar, honey. Amounts are in the recipe card above.
