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- 4 boneless, skinless chicken thighs - 1/2 cup soy sauce (or tamari for gluten-free) - 1/4 cup honey - 2 tablespoons rice vinegar - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 2 tablespoons cornstarch - 1/4 cup water - 1 teaspoon sesame seeds - 2 green onions, chopped - Cooked rice (for serving) When I make Slow Cooker Teriyaki Chicken, I focus on fresh and simple ingredients. You want to start with high-quality chicken thighs. They stay juicy and tender. I use soy sauce or tamari for a gluten-free option. Honey adds a nice sweetness. Rice vinegar gives a slight tang. Next, I add garlic and ginger. They bring a bright flavor to the dish. Sesame oil adds a nutty touch. It’s a small amount, but it makes a big difference. To thicken the sauce later, I keep cornstarch and water handy. This will help make the sauce silky and rich. Finally, I love garnishing with sesame seeds and green onions. They add color and texture to the meal. Don't forget the rice! It soaks up all the tasty sauce. This dish feels special, yet it’s easy to make. To start, mix the following in a medium bowl: - 1/2 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil Stir the sauce well until all the ingredients blend together. Next, place 4 boneless, skinless chicken thighs in your slow cooker. Pour the teriyaki sauce over the chicken. Make sure each piece is well coated. Cover the slow cooker and set it to low for 6-7 hours. If you're in a hurry, you can set it to high for 3-4 hours. Once the chicken is cooked, carefully take it out. Use two forks to shred the chicken into bite-sized pieces. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water to make a slurry. Stir this mixture into the sauce left in the slow cooker. This will help thicken the sauce. Turn the slow cooker to high and let it cook for 10-15 minutes. After the sauce thickens, return the shredded chicken to the slow cooker. Stir well to coat the chicken in the thickened sauce. Serve the teriyaki chicken over warm rice. For a nice finish, sprinkle with 1 teaspoon of sesame seeds and 2 chopped green onions. Enjoy your delicious meal! - Use quality soy sauce or tamari. This choice makes a big difference. - Let the sauce marinate for deeper flavor. Just a few hours will help. - Different slow cookers may cook at varied speeds. Check your manual for best times. - Perfectly cooked chicken will be tender and easily shred with a fork. Look for an internal temp of 165°F. - Pair the teriyaki chicken with steamed broccoli or stir-fried bell peppers. These add color and nutrition. - Want more spice? Add red pepper flakes or sriracha to the sauce. Adjust to your taste. {{image_2}} If you need a gluten-free meal, swap the soy sauce with gluten-free alternatives like tamari. Tamari gives the same rich taste without gluten. You can also find coconut aminos, which work well too. Adjust the amount for the same flavor in your dish. Vegetables can make this dish even better. Try adding bell peppers for a sweet crunch. Broccoli adds a nice green touch and a healthy boost. You can toss in carrots or snap peas too. Add these veggies during the last hour of cooking for the best results. If you want a less sweet dish, modify the honey level. Start with half of the amount and taste as you cook. You can always add more if you like it sweeter. This way, you can balance the flavors to fit your taste. Enjoy the savory notes more with less honey! To store leftover teriyaki chicken, let it cool first. Place it in an airtight container. Make sure to cover it tightly. Store it in the fridge. It will stay fresh for about 3 to 4 days. Always check for any off smells before eating. To freeze teriyaki chicken, let it cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. Label it with the date. When ready to eat, thaw it overnight in the fridge. Reheat in a pot or microwave until hot. When stored properly, teriyaki chicken lasts up to 4 days in the fridge. If you freeze it, it can stay good for about 3 months. After that, the flavor may fade. Always check for signs of spoilage before consuming. Yes, you can use chicken breasts. They are leaner than thighs. This change may affect cooking time. Cook them for 4-5 hours on low or 2-3 hours on high. The result will still be tasty. To add spice, consider using red pepper flakes or sriracha sauce. You can add one teaspoon of red pepper flakes to the sauce. For sriracha, start with one tablespoon. Adjust the amount based on your heat preference. Yes, you can cook teriyaki chicken on the stovetop. Start by heating a pan over medium heat. Add the chicken thighs and sear for 3-4 minutes per side. Pour the teriyaki sauce over the chicken. Cover and simmer for 20-30 minutes until cooked through. Serve this dish with steamed rice or quinoa. You can also add sautéed vegetables like broccoli or snap peas. These sides balance the flavors and add nutrients. You can even use lettuce wraps for a fresh twist. In this article, we explored a simple and tasty slow cooker teriyaki chicken. We covered essential ingredients, step-by-step cooking instructions, useful tips, and delicious variations. Plus, we shared storage advice and answered common questions. This dish is easy to make and perfect for busy days. Enjoy it with rice, veggies, or your favorite sides. By following these steps, you'll create a meal that delights everyone at the table. Now, grab your slow cooker and impress family and friends with this flavorful dish!

Slow Cooker Teriyaki Chicken

Discover the deliciousness of Savory Slow Cooker Teriyaki Chicken! This easy recipe transforms simple ingredients into a mouthwatering dish that your family will love. With just a few steps, you can have tender chicken coated in a rich teriyaki sauce, perfect for serving over rice. Ready to impress at dinner? Click through to explore the full recipe and make this delightful meal tonight!
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Ingredients
  

4 chicken thighs (boneless, skinless)

1/2 cup soy sauce (or tamari for gluten-free)

1/4 cup honey

2 tablespoons rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

2 tablespoons cornstarch

1/4 cup water

1 teaspoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Cooked rice (for serving)

Instructions
 

In a medium bowl, mix together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.

    Place the chicken thighs in the slow cooker and pour the teriyaki sauce mixture over them, ensuring they're fully coated.

      Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

        Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks.

          In a small bowl, mix the cornstarch and water to create a slurry. Stir this slurry into the remaining sauce in the slow cooker.

            Turn the slow cooker to high and let the sauce thicken for an additional 10-15 minutes.

              Return the shredded chicken to the slow cooker, stir to coat it well with the thickened sauce.

                Serve the teriyaki chicken over warm rice, garnished with sesame seeds and chopped green onions.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 4