Description
Delicious and tender teriyaki chicken made effortlessly in a crockpot, offering a sweet and savory flavor that the whole family will love.
Ingredients
Scale
- 2 pounds of boneless, skinless chicken thighs or breasts
- 1 cup of soy sauce (or tamari for gluten-free)
- ½ cup of brown sugar
- ¼ cup of white vinegar
- 2 tablespoons of sesame oil
- 4 cloves of garlic, minced
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for thickening)
- Optional: 1 tablespoon of sriracha sauce for a spicy kick
- Sesame seeds and chopped green onions for garnish
Instructions
- Begin by placing the chicken thighs or breasts in the bottom of your crockpot.
- Whisk together the soy sauce, brown sugar, white vinegar, sesame oil, minced garlic, grated ginger, and optional sriracha sauce.
- Pour the sauce mixture over the chicken in the crockpot, ensuring the chicken is fully coated.
- Cover the crockpot with its lid, set it to low for 6 to 8 hours, or high for 3 to 4 hours.
- Check the chicken’s tenderness after cooking; it should shred easily with a fork.
- Return the shredded chicken to the pot, stir well, and let it sit for an additional 15 minutes on the “warm” setting.
Notes
For a healthier option, consider using skinless chicken breast and coconut sugar. This dish can also be made with tofu or chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg