Recipe Details
"These succulent chicken thighs are slow-cooked until they fall apart in a rich, honey-infused teriyaki glaze. It is an effortless weeknight dinner that balances sweet, salty, and umami flavors perfectly for a family-favorite meal."
1 Ingredients
| Qty | Item |
|---|---|
| 2 lbs | Boneless skinless chicken thighs |
| 0.5 cup | Low-sodium soy sauce |
| 0.5 cup | Honey |
| 0.25 cup | Rice vinegar |
| 3 cloves | Garlic, minced |
| 1 tbsp | Fresh ginger, grated |
| 1 tsp | Sesame oil |
| 2 tbsp | Cornstarch |
| 2 tbsp | Water |
| 2 stalks | Green onions, sliced |
| 1 tsp | Sesame seeds |
2 Instructions
Place the boneless, skinless chicken thighs in an even layer at the bottom of a 6-quart slow cooker.
In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
Pour the teriyaki sauce mixture over the chicken thighs, ensuring each piece is thoroughly coated.
Cover and cook on low for 4 to 5 hours (or on high for 2 to 3 hours) until the chicken is tender and reaches an internal temperature of 165°F.
Once cooked, carefully remove the chicken from the slow cooker using tongs and set aside on a plate.
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Stir this slurry into the liquid remaining in the slow cooker.
Turn the slow cooker to high and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened into a glossy glaze.
Either shred the chicken or leave the thighs whole, then return them to the slow cooker and toss to coat in the glaze.
Serve the chicken immediately over steamed jasmine rice or broccoli, garnished with sliced green onions and sesame seeds.
💡 Tips & Tricks
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·
Use low-sodium soy sauce to prevent the dish from becoming overly salty as the sauce reduces.
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·
For a thicker glaze, you can transfer the sauce to a small saucepan and simmer it on the stove for 5 minutes instead of using the slow cooker setting.
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·
Add a pinch of red pepper flakes if you prefer a bit of heat with your sweet teriyaki.
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Searing the chicken in a hot skillet for 2 minutes per side before slow cooking adds a deeper color and more complex flavor.
? Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Can I freeze this meal?
Is this recipe gluten-free?
Do I need to add water to the pot?
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