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Crockpot Teriyaki Chicken Recipe Easy and Juicy Meal

Crockpot Teriyaki Chicken - featured image
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Tender, juicy chicken slow-cooked in a sweet and savory teriyaki sauce, perfect for busy days and family dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Sesame seeds (optional, for garnish)
  • Green onions (optional, for garnish)

Instructions

  1. In a mixing bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and water.
  2. Place the chicken breasts or thighs in the Crockpot. Pour the sauce mixture over the chicken, ensuring it’s evenly coated.
  3. Set the Crockpot to low and cook for 4-5 hours, or high for 2-3 hours. The chicken should be tender and fully cooked (internal temperature of 165°F/74°C).
  4. Once cooked, remove the chicken and shred it using two forks. Alternatively, leave the chicken whole if you prefer.
  5. Transfer the sauce from the Crockpot to a small saucepan. Bring it to a simmer over medium heat.
  6. Mix cornstarch with a few tablespoons of cold water to create a slurry. Gradually whisk this into the sauce, cooking until thickened.
  7. Return the chicken to the Crockpot and pour the thickened sauce over it. Stir to coat evenly.
  8. Serve hot, garnished with sesame seeds and chopped green onions if desired.

Notes

Adjust sweetness or saltiness by tweaking honey or soy sauce amounts. Use fresh garlic and ginger for bold flavors. Cornstarch slurry ensures a glossy, thickened sauce.

Nutrition

Keywords: Crockpot, Teriyaki Chicken, Slow Cooker, Easy Dinner, Family Meal, Asian Cuisine

Find it online: https://atomicbite.com/crockpot-teriyaki-chicken-recipe-easy-and-juicy-meal/