Ready in: 7 hours · Serves: 4-6 · Technique: Slow Cooking · Storage: Up to 4 days in the fridge, up to 3 months in the freezer.
Quick Answer
This Slow Cooker Teriyaki Chicken is a simple and delicious dish that requires minimal effort, perfect for busy holiday gatherings.
As the fall leaves crunch underfoot here in bustling New York City, I find myself gravitating towards comforting meals that warm the soul. With Thanksgiving and Christmas around the corner, I'm all about creating dishes that are not only delicious but also easy to prepare, especially during the hectic holiday season. Today, I'm excited to share with you my take on Sweet and Savory Slow Cooker Teriyaki Chicken. This dish is not only a breeze to make, but it also fills the home with the inviting aroma of soy sauce, ginger, and garlic-a true sensory delight!
A Cozy Holiday Treat
Why You'll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Soaks your home in irresistible aromas, creating a cozy ambiance.
- Utilizes tender chicken thighs for a juicy and flavorful dish.
- Versatile recipe that can be served over rice or quinoa.
- Leftovers are fantastic and easy to store for later enjoyment.
Ingredients
This delicious teriyaki chicken requires a few quality ingredients for the best results.
Chicken
- 2 pounds boneless, skinless chicken thighs
Sauce
- 1 cup low-sodium soy sauce
- ½ cup brown sugar
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
- Sesame seeds (optional)
How to Make Slow Cooker Teriyaki Chicken (Step-by-Step)
This simple recipe takes advantage of a slow cooker to infuse the chicken with incredible flavor.
Step 1: Prep your slow cooker
Start by placing the boneless, skinless chicken thighs at the bottom of your slow cooker. I find that using a 6-quart model gives me ample space to mix in all the flavors later on.
Step 2: Whisk the sauce together
In a medium bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, freshly grated ginger, and sesame oil. Whisk until the sugar dissolves. The aroma will instantly transport you to a cozy Asian bistro!
Step 3: Pour over chicken
Pour the sauce mixture over the chicken thighs, ensuring they're well-coated. I love seeing the dark, glossy liquid envelop the meat like a warm hug.
Step 4: Cook low and slow
Cover the slow cooker and set it to low for 6-7 hours. If you're short on time (though I recommend low for the best results), you can set it to high for 3-4 hours. The scent wafting through the kitchen is heavenly!
Step 5: Shred the chicken
About 30 minutes before serving, use two forks to shred the chicken right in the slow cooker. Stir to mix it in with the sauce. I love this step-the texture goes from succulent to fall-apart goodness!
Step 6: Thicken the sauce
In a small bowl, mix the cornstarch and water. Stir this slurry into the slow cooker and cook for an additional 15-20 minutes or until the sauce reaches your desired thickness.
Step 7: Serve it up
Serve your teriyaki chicken over steaming white rice or fluffy quinoa. Garnish with chopped green onions and sprinkle with sesame seeds if you like a bit of crunch.
Common Mistakes to Avoid
- Selecting the wrong cut of chicken: Avoid using chicken breasts, as they can dry out in the slow cooker. Stick to thighs for a moist outcome.
- Not letting the chicken marinate: For deeper flavor, let it marinate in the sauce for at least 30 minutes if time allows-ideally overnight!
- Skipping the thickening step: Make sure to thicken your sauce before serving for that classic teriyaki texture. It makes all the difference!
Tips and Tricks for Success
- For added flavor, toss in some steamed broccoli or bell peppers during the last hour of cooking.
- To make it ahead of time, prepare the sauce and marinate the chicken the night before, and simply dump it in the slow cooker in the morning.
- If you love spice, add a teaspoon of sriracha or red pepper flakes to the sauce for a kick.
Variations
- Use chicken breasts if preferred, but ensure they are not overcooked.
- Substitute rice vinegar with apple cider vinegar for a different tang.
- Add pineapple chunks for a sweet twist.
- Incorporate other vegetables like snap peas or carrots.
How to Serve
- Serve over steaming white rice or fluffy quinoa.
- Garnish with chopped green onions and sesame seeds for added crunch.
- Pair with a side of steamed vegetables for a complete meal.
- Wrap in lettuce leaves for a fun, low-carb option.
Make Ahead and Storage
- Make Ahead: Prepare the sauce and marinate the chicken the night before, then place it in the slow cooker in the morning.
- Storage: Leftovers can be kept in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through.
- Freezing: Freeze leftovers for up to 3 months; ensure to fully thaw in the refrigerator before reheating.
Recipe Notes / What I Learned
During my countless attempts to perfect this dish, I learned that taking the time to use quality ingredients truly elevates the recipe. The interplay of fresh ginger and garlic brings an irresistible warmth that transforms simple chicken into something spectacular! And isn't that the goal? To create a meal that gathers us around the table during the holiday hustle and bustle?
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 25g protein · 35g carbs · 10g fat
Recipe by:
Easy Slow Cooker Teriyaki Chicken
Ingredients
Equipment
Method
- Place the boneless, skinless chicken thighs at the bottom of your slow cooker.
- In a medium bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, freshly grated ginger, and sesame oil. Whisk until the sugar dissolves.
- Pour the sauce mixture over the chicken thighs, ensuring they’re well-coated.
- Cover the slow cooker and set it to low for 6-7 hours. Alternatively, set it to high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the slow cooker and mix it with the sauce.
- Mix the cornstarch and water in a small bowl, then stir into the slow cooker. Cook for an additional 15-20 minutes until the sauce thickens.
- Serve over rice or quinoa, garnished with chopped green onions and sesame seeds.
Notes
FAQs
1. Can I use chicken breasts instead of thighs?
While you can use chicken breasts, they may dry out in the slow cooker. Thighs are recommended for a more tender and moist outcome.
2. How long should I marinate the chicken?
For deeper flavor, let the chicken marinate in the sauce for at least 30 minutes, but ideally overnight.
3. What should I serve with teriyaki chicken?
Teriyaki chicken is delicious served over steaming white rice or fluffy quinoa. It also pairs well with steamed vegetables like broccoli or bell peppers.
4. How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months, making sure to thaw in the refrigerator before reheating.
5. Can I add spice to the recipe?
Yes! If you enjoy a bit of heat, consider adding a teaspoon of sriracha or red pepper flakes to the sauce for an extra kick.
