Dump and Go Crockpot Teriyaki Chicken
This easy healthy recipe turns a handful of simple ingredients into a restaurant-worthy dinner with almost no effort. Tender chicken coated in a rich teriyaki glaze.
Ingredients
Main Ingredients
- 1.5 lbs 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
- 0.5 cup 1/2 cup low-sodium soy sauce
- 1/3 cup 1/3 cup honey or brown sugar You can use either honey or brown sugar for sweetness.
- 1/4 cup 1/4 cup rice vinegar
- 3 cloves 3 cloves garlic, minced
- 1 tbsp 1 tbsp grated fresh ginger or 1/2 tsp ground ginger Fresh ginger gives a better flavor.
- 1 tbsp 1 tbsp sesame oil (optional) Adds a nutty flavor.
- 2 tbsp 2 tbsp cornstarch Used for thickening the sauce.
- 2 tbsp 2 tbsp water To mix with cornstarch.
- 2 green onions 2 green onions, thinly sliced for garnish
- 1 tbsp 1 tbsp sesame seeds for garnish
- Cooked white or brown rice for serving
Instructions
Preparation
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
- Place chicken in the slow cooker, then pour the sauce mixture over the top, ensuring each piece is coated.
Cooking
- Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and fully cooked.
- In a separate bowl, mix cornstarch and water, then pour into the slow cooker. Stir and cook uncovered for another 15 to 20 minutes until the sauce thickens.
- Shred the chicken with two forks and stir it back into the sauce to coat evenly.
Serving
- Spoon the chicken over rice and top with sesame seeds and green onions.
Notes
Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze a double batch for up to 3 months. Include vegetables like broccoli or bell peppers for added flavor.