Crockpot Teriyaki Chicken

local_grocery_store Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch, dissolved in 2 tablespoons of water
• 2 green onions, sliced, for garnish
• 1 tablespoon sesame seeds, for garnish

restaurant_menu Method

1. 1.In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. 2.Place the chicken thighs in the crockpot and pour the teriyaki sauce over them.
3. 3.Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
4. 4.Remove the chicken from the crockpot and set aside.
5. 5.Pour the liquid from the crockpot into a saucepan and bring to a simmer over medium heat.
6. 6.Stir in the cornstarch mixture and cook until the sauce thickens.
7. 7.Return the chicken to the crockpot and pour the thickened sauce over it.
8. 8.Cover and cook on low for an additional 30 minutes to allow the flavors to meld.
9. 9.Garnish with sliced green onions and sesame seeds before serving.
10. 10.Serve hot with steamed rice and your favorite vegetables.

lightbulb_outline Tips

• chevron_rightFor a twist, you can add pineapple chunks to the crockpot for a sweet and tangy flavor.
• chevron_rightIf you prefer a thicker sauce, you can add more cornstarch dissolved in water.
• chevron_rightServe the chicken over noodles or in lettuce wraps for a fun variation.