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Craving some takeout flavor without leaving home? Toss chicken thighs in your slow cooker with that sweet, zingy sauce and just let it do its thing. Budget-friendly, super simple, and way cheaper than hitting up your usual spot.
Why You'll Love This
No need to call for delivery—you can whip this up using what’s probably already in your kitchen. Way tastier than most places since you’re picking what goes in. Kids ask for seconds and adults are happy too. Great for leftovers!
What Goes In
- Rice: Serve everything on top of it
- Chicken Thighs: 3 lbs, no skin or bones
- Sesame Seeds: Sprinkle over at the end
- Green Onions: Finely sliced for topping
- Cornstarch: For making the sauce thick
- Water: Just to mix up with the cornstarch
- Honey: Use 1/4 cup
- Rice Vinegar: 1/4 cup to give it a tiny kick
- Ginger: Grate a big piece
- Garlic: Four cloves, chopped up
- Soy Sauce: 1 cup low sodium
- Brown Sugar: 1/4 cup
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Simple Teriyaki Chicken
- Scoop it over rice:
- Ladle chicken mixture onto your rice, sprinkle sesame and green onions to finish.
- Add chicken back to pot:
- Stir shredded chicken in with your thick glossy sauce until it’s soaking up all the magic.
- Bubbling up the sauce:
- Keep the sauce on the stove and stir it while it bubbles and goes shiny for a couple minutes.
- Thicken things up:
- Mix cold water with cornstarch and stream it into the simmering sauce.
- Take chicken out and shred:
- Pull the cooked chicken from the crock pot, then use two forks to tear it into bite-size pieces.
- Sauce on the move:
- Drain the sauce into a pan using a strainer. Get ready to thicken it up.
- Chicken in the slow cooker:
- Lay chicken thighs at the bottom. Make sure they’re in a single layer for even cooking.
- Make the sauce blend:
- Whisk your soy sauce, garlic, ginger, honey, brown sugar, and vinegar until the sugar’s all melted in.
- Sauce goes over chicken:
- Pour the mixed sauce all over those thighs. Try to get every piece coated.
- Time to cook:
- Cover with the lid. Choose high for 2 hours or low for 4 hours. It’s done when chicken is fall-apart soft.
Tastier Than Your Usual Place
That smell while this cooks? Next level. Saves so much compared to picking up dinner. You know exactly what you’re eating—real, simple stuff. Just right for when you want Chinese food flavors but staying home sounds better.
Awesome Sauce Secrets
Nothing from a jar comes close. Fresh ginger and garlic really kick it up. Wish it was sweeter? Toss in a little more honey. Not into sweet? Cut back the sugar. If you like stronger tang, splash in extra vinegar.
Picking Chicken That Works
Thighs are best—they stay juicy and soak up all the flavor. Going for white meat? Use chicken breasts, but cut some time off the cook so they don’t get dry. Chop everything about the same size so it cooks nice and even.
Toss In These Tips
Start this before heading out for the day and dinner’s basically waiting for you. No stirring at all while it cooks. Start your rice with about 20 minutes left on the clock. If you want extra thickness in the sauce, just stir in a bit more cornstarch and water mix.
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Keep Leftovers Tasty
This will stay good four days in the fridge, just store in well-sealed containers. Reheat in a pan or zap it in the microwave, adding a splash of water if things get too thick. You can freeze it for three months (leave rice out, though). Make a new batch of hot rice when you want it again.
Frequently Asked Questions
- → Can I use chicken breasts?
Absolutely, but thighs are usually better because they're juicier in slow cookers. If you use breasts, check them sooner (maybe 30 minutes early) to prevent drying out. Cut breasts into big chunks—larger than thighs—to help them cook well. Some people combine breasts and thighs for nice texture and flavor. Pro tip: Sear those breasts first if you want extra flavor, but keep an eye on them—they dry out fast in slow cooking!
- → How do I make the sauce thicker?
Super simple! Swap 1 spoonful of cornstarch with 1 1/2 scoops instead. Stir it into cold water first to avoid clumps. Another idea? Take the lid off for the last 30 minutes of cooking to let the sauce reduce. Adding honey can make it sticky and rich. Too thin? Double your cornstarch mix. Just know sauces thicken as they cool. If serving with rice, thinner sauces pair great—they soak in wonderfully!
- → Need it gluten-free?
Just switch regular soy sauce for tamari or gluten-free soy sauce, and you're good! Watch out for hidden wheat in other sauce items too. Coconut aminos can replace soy sauce but are a bit sweeter, so reduce sugar. Make sure your cornstarch is pure—some brands play sneaky and add wheat. Even your rice vinegar might contain gluten, so check carefully. Everything else should be naturally gluten-free. Tastes just as good without gluten!
- → Can I cook it overnight?
Yep, no problem! Set it up at bedtime on the low setting. After around 8 hours, it should finish—then switch your slow cooker to 'warm.' Don't leave it 'warm' for more than 4 hours or the texture gets messy. If you want to start super early, use frozen chicken—it'll add cook time. Just don't let it stay 'warm' all day—it's not safe. Best to time it to finish when you're ready to eat.
- → What goes good with it?
Rice always steals the show—it soaks up all that delicious sauce. Add a side of steamed broccoli or some crispy snow peas for balance. Crunchy Asian slaw made with cabbage and rice vinegar is great too. Want fewer carbs? Use zoodles or cauliflower rice. Some folks toss in frozen stir-fry veggies during the last hour. Tip: Keep frozen veggies stocked—they make the easiest sides ever.
Conclusion
Love these flavors? Next time, try using the sauce for lettuce wraps or spring roll bowls. You can even toss it with salmon for variety. It's that versatile!