This Crock Pot Teriyaki Chicken is definitely one of my favorite Crock Pot Thursday recipes so far. My four-year-old came home from preschool on Thursday, stopped in the doorway and said, “WHAT is that delicious smell?!” It did smell delicious, and I was hopeful it would taste the same.
I was not disappointed. The flavor of this easy dinner idea was phenomenal, and served over rice, it tasted like take-out. Add some steamed broccoli or stir-fry vegetables, and you’ve got a beautiful and tasty dinner!
Crock Pot Teriyaki Chicken
3 lbs boneless, skinless chicken thighs
3/4 cup sugar
1/2 cup low-sodium soy sauce
6 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon minced garlic
1/4 teaspoon pepper
5 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice
- Place chicken in slow cooker.
- In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
- Pour over chicken.
- Cover and cook on low for 5 to 6 hours or until chicken is tender.
- Remove chicken from slow cooker and cover to keep warm.
- Place remaining liquid in a saucepan and bring to a boil.
- Combine cornstarch and water, and stir until smooth. Slowly stir cornstarch mixture into sauce and stir until thickened.
- Serve chicken over rice, with sauce over the top.
I used frozen thighs and cooked it on high for five hours, one sister-in-law halved the recipe and cooked it on low for eight hours. She said it was amazing, but that it fell apart, which wasn’t a bad thing. She also added a bag of frozen stir fry vegetables, and proclaimed it the best thing she’d ever eaten.
Some of us had to increase the cornstarch to get the liquid to thicken up at the end, and I boiled it for about ten minutes to let it reduce and thicken enough.
I loved it, too. My son and I could have eaten it for every meal for a few days. His four-year-old sister wasn’t a fan, but she liked the rice with teriyaki sauce on it, and my husband had so many evening work things the back half of last week, he only had a small sample of it. I was glad of that, because more for me! One brother-in-law gave it a 9 out of 10, and another said it was “as good of teriyaki as he’s ever had.” What I’m trying to say is this: It’s good. Do yourself a favor and make it.
Modified from Lake Lure Cottage Kitchen.
9 thoughts on “Crock Pot Teriyaki Chicken”
Another idea for warm holiday meals. I am going to give this a go next week~
Make sure you use low sodium soy sauce!
I wonder if my flippin' picky eater family would eat this. I love teriyaki. Is it way sweet? Maybe I could cut back on the sugar.
I was worried about the amount of sugar, too. I didn't think it was too sweet. If you cut back the sugar, let me know how it turns out!
I made this a couple of weeks ago. My kid, who loved it on day one, decided to be picky, so I ate it all over the course of a week. It was super yummy with rice and steamable veggies. THANKS!
This is exactly how my kids treat leftovers, too!