Teriyaki Chicken Crockpot (Print Version)

# Ingredients:

01 - 2/3 cup of light soy sauce.
02 - 3 tablespoons of honey.
03 - 1 and a half pounds of chicken thighs.
04 - 3 tablespoons of rice vinegar.
05 - 3 tablespoons of brown sugar.
06 - 1 minced garlic clove.
07 - 2 teaspoons of freshly grated ginger.
08 - 2 tablespoons of water.
09 - 1 tablespoon of cornstarch.
10 - Chopped green onions to garnish.
11 - Toasted sesame seeds for garnish.
12 - Cooked rice or quinoa for serving.

# Instructions:

01 - Place the chicken thighs in the slow cooker.
02 - In a bowl, combine the soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger.
03 - Pour the prepared sauce over the chicken in the slow cooker.
04 - Cook on high for about 2 hours or low for 4 hours until the chicken's tender.
05 - Remove the cooked chicken and shred it using two forks.
06 - Drain the sauce from the slow cooker into a pan.
07 - Stir the water and cornstarch together, then mix it into the sauce.
08 - Stir over heat until the sauce thickens, which should take about a minute or two.
09 - Combine the shredded chicken with the thickened sauce.
10 - Serve the chicken over rice or quinoa, garnished with sesame seeds and green onions.

# Notes:

01 - Stores in the fridge for up to 4 days.
02 - Reheat in the microwave or on the stove.
03 - Can be frozen for as long as 3 months.

Back