Ingredients
Scale
- 1.5 lb chicken thighs
- 3/4 cup soy sauce (low-sodium recommended)
- 3 tbsp rice vinegar
- 3 tbsp honey
- 3 tbsp brown sugar
- 1 garlic clove, minced
- 1.5 tbsp fresh ginger, grated
- 1/2 tsp sesame oil
- 2 tbsp water
- 1 tbsp cornstarch
- Sesame seeds, for garnish
- Green onions, thinly sliced, for garnish
- Brown rice, for serving
Instructions
- Whisk together soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger until combined.
- Place chicken in slow cooker and pour sauce over it. Cook on HIGH for 2 hours or LOW for 4 hours.
- Remove chicken and shred with two forks.
- Mix cornstarch and water into a smooth slurry. Strain slow cooker liquid into a saucepan and simmer.
- Gradually stir in cornstarch slurry until sauce thickens, add sesame oil, and return shredded chicken to coat.
- Prepare brown rice and serve teriyaki chicken on top, garnished with sesame seeds and green onions.
Notes
- Low and slow cooking ensures tender, flavorful chicken.
- Adjust sweetness or saltiness by modifying honey, sugar, or soy sauce.
- Green onions added just before serving stay fresh and vibrant.
- Prep Time: 1 hour 5 minutes
- Cook Time: 2 hours 5 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Asian