Description
A simple and delicious Dump and Go Crockpot recipe for Chicken Teriyaki that makes dinner hassle-free and comforting.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 cup low sodium soy sauce
- 1/3 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon sesame oil (optional)
- 1 to 2 tablespoons cornstarch (for thickening)
- 2 tablespoons cold water (for thickening)
- Green onions, chopped (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Add the chicken to your slow cooker.
- In a bowl, stir together soy sauce, honey or brown sugar, vinegar, garlic, ginger, and sesame oil.
- Pour the mixture over the chicken.
- Cover with the lid and cook on low for about 240 to 300 minutes, or high for about 120 to 180 minutes.
- Shred the chicken with two forks after cooking.
- To thicken the sauce, whisk cornstarch with cold water and stir into the slow cooker.
- Cook for another 10 to 15 minutes until the sauce is glossy.
- Serve warm with garnishes as desired.
Notes
For a healthier option, use low sodium soy sauce and add vegetables like broccoli or snap peas near the end of cooking. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 75mg
Keywords: slow cooker, chicken teriyaki, easy dinner, dump and go, weeknight meals