Slow cooker meals just make my life as a mom life so much easier, and this recipe is as easy as they come. Teriyaki chicken is always a go-to weeknight meal for my family, and with this recipe you will have a delicious meal with very little effort! What I love specifically about this recipe is that all the cooking is done in the slow cooker. A lot of recipes have you pour the teriyaki sauce from the slow cooker into a separate saucepan; that is too much work for a slow cooker recipe in my opinion. In this recipe, the only thing you will have to cook separately from the chicken in the slow cooker is the rice if you are pairing it with the chicken. This teriyaki chicken is sweet, saucy and tender. I hope you love this recipe as much as my family and I do!
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For Littles
My 18-month-old daughter doesn’t really like chicken without some sort of sauce on it, so this recipe is perfect! It’s saucy and has a yummy sweetness to it, and Willow loves it. You can serve this to your little 12 months +! Keep in mind that this recipe does have honey in it, and it is considered unsafe to serve your little ones honey under the age of 12 months.
How To
Prepare your sauce. Mix until combined.
Place chicken thighs in a 6-7 quart slow cooker and salt and pepper them. Pour the sauce in and cook in the slow cooker on low for 6-8 hours.
Take chicken out to cool before shredding. Mix cornstarch and water.
Pour mixture into the slow cooker. Turn on high until it has thickened. Throw your chicken back in the slow cooker and toss.
Serve over rice.
Slow Cooker Chicken Teriyaki
Course: Dinner, Fall, For Toddlers, Main Dishes, Recipes, Slow Cooker6
servings5
minutes8
hoursYou will need a 6-7 quart slow cooker for this recipe.
Ingredients
4 boneless skinless chicken thighs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/4 cup cold water
1 tablespoon cornstarch
Directions
- In a glass measuring cup or small bowl, make your sauce by combining the soy sauce, rice wine vinegar, sesame oil, honey, brown sugar, garlic and ginger. Mix with a fork or whisk until it’s combined. Set aside.
- Place your chicken thighs in the slow cooker and salt and pepper them, turning them over to get an even coating on each side. Pour in your sauce, turning your chicken thighs, making sure both sides of the chicken are coated in the sauce.
- Place the lid on your slow cooker and cook on low for 6-8 hours or on high for 2-3. (I prefer cooking it on low and having the chicken cook longer).
- Once the time is up, take the chicken out and place on a plate to cool.
- In a small bowl, pour in water and cornstarch. Mix until combined.
- Pour your cornstarch mixture into the slow cooker and stir. Cover the slow cooker with the lid and place on high for 15-20 minutes, until it has thickened. Make sure to not leave it unattended any longer than 20 minutes without stirring it; it will burn if you leave the sauce for too long!
- While the sauce is thickening, shred your chicken. You do not need to shred it extensively, I quite like the chicken to be in some chunks instead of completely shredded.
- Once the sauce has thickened slightly, throw the shredded chicken back in the slow cooker and toss until the chicken is coated with the sauce. Turn the heat onto warm or off so it doesn’t continue to cook!
- Serve over white or brown rice! You can store this in an airtight container in the fridge for up to three days. Enjoy!:)
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