Chicken teriyaki is a classic for a reason: it's delicious, versatile, and relatively easy to make. But who wants to stand over a stovetop when you can let your crock pot do the work? This recipe delivers tender, juicy chicken bursting with that unmistakable teriyaki flavor, all with minimal effort. Get ready for a flavorful journey that will leave you wanting more!
What Makes This Crock Pot Chicken Teriyaki Recipe Stand Out?
This isn't your average crock pot recipe. We're focusing on achieving that perfect balance of sweet and savory, tender chicken, and a glossy, rich teriyaki sauce that clings beautifully. We'll be using a homemade teriyaki sauce to ensure maximum flavor control and avoid unwanted additives. This recipe is also incredibly versatile – perfect for weeknight dinners, meal prepping, or impressing guests.
Ingredients You'll Need:
- Chicken: 2 lbs boneless, skinless chicken thighs (or breasts, but thighs stay more moist)
- Soy Sauce: 1/2 cup (low sodium preferred)
- Honey: 1/4 cup
- Mirin: 1/4 cup (sweet rice wine, adds depth of flavor)
- Sake: 2 tablespoons (optional, adds another layer of complexity)
- Ginger: 1 tablespoon, minced (fresh is best!)
- Garlic: 2 cloves, minced
- Cornstarch: 1 tablespoon (for thickening the sauce)
- Sesame Oil: 1 teaspoon (for aroma and richness)
- Green Onions: 2, chopped (for garnish)
- Sesame Seeds: 1 tablespoon (for garnish)
Instructions: A Step-by-Step Guide to Crock Pot Perfection
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Combine the Sauce: In a small bowl, whisk together the soy sauce, honey, mirin, sake (if using), minced ginger, and minced garlic.
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Marinate the Chicken: Place the chicken thighs in your crock pot. Pour the teriyaki sauce over the chicken, ensuring it's evenly coated. Let it marinate for at least 30 minutes, or even better, for a few hours in the refrigerator.
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Slow Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
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Thicken the Sauce: In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Remove about 1 cup of the cooking liquid from the crock pot and whisk it into the cornstarch slurry. Pour the mixture back into the crock pot and stir to combine. Cook for another 15-20 minutes on low, or until the sauce has thickened to your desired consistency.
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Serve: Garnish with chopped green onions and sesame seeds. Serve over rice, noodles, or quinoa.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind that they tend to dry out more easily than thighs. Reduce the cooking time slightly to prevent overcooking and consider adding a tablespoon or two of chicken broth to the crock pot to keep them moist.
What if I don't have mirin or sake?
While mirin and sake add depth of flavor, they're not essential. You can omit them, or substitute with a touch more honey and a splash of dry sherry or white wine.
How do I store leftovers?
Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days.
Can I freeze this chicken teriyaki?
Yes, this chicken teriyaki freezes well. Allow it to cool completely before storing it in airtight freezer-safe containers for up to 3 months.
What are some serving suggestions?
This delicious chicken teriyaki is fantastic served over rice, noodles (udon or soba), quinoa, or even cauliflower rice for a lower-carb option. You can also add it to salads, tacos, or wraps for a fun twist!
This slow cooker chicken teriyaki recipe is a guaranteed crowd-pleaser. Its ease of preparation, incredible flavor, and versatility make it a staple in our home, and we hope it becomes one in yours too! Enjoy!
