Best-Ever Slow Cooker Chicken Teriyaki
Chicken thighs browned then slow-cooked in a honey-soy teriyaki sauce with garlic, ginger and green onions, finished under the broiler for a caramelized glaze. Sherry can be substituted with apple juice.
⏱️ Prep: 20 min🍳 Cook: 300 min
Nutritionper 100 g›
185
Calories
16g
Protein
12g
Carbs
8g
Fat
Ingredients
| 900 g (2 lbs) | chicken thighs (may use skinless) |
| 1 tbsp | oil |
| 2 cloves | garlic, minced |
| 1 tbsp | grated fresh ginger (or 1/2 tsp ground dry ginger) |
| 60 ml (1/4 cup) | water |
| 80 ml (1/3 cup) | soy sauce |
| 3 tbsp | honey |
| 2 tbsp | molasses |
| 1 tbsp | rice vinegar |
| 60 ml (1/4 cup) | sherry (apple juice may be substituted) |
| 4 | green onions, sliced |
| 1/2 tsp | dark sesame oil |
| 2 tbsp | cornstarch (to thicken) |
| 60 ml (1/4 cup) | water (to thicken) |
Instructions
- Spray or line a 5–6 quart (5–6 L) slow cooker with a slow cooker bag.
- In a heavy large skillet, heat the oil and brown the chicken very well on both sides. Place the browned chicken in the slow cooker.
- Saute the garlic and ginger in the same pan for about 1 minute. Add 1/4 cup (60 ml) water, scraping up all the browned bits. Add the soy sauce, honey, sherry, molasses and vinegar. Stir well and pour over the chicken.
- Cover and cook on HIGH for 4–5 hours, or until the chicken is done.
- Remove the chicken. Add the sesame oil to the remaining juices. Mix the cornstarch with 1/4 cup (60 ml) water; with the cooker on HIGH, slowly stir it in until the sauce thickens. Let bubble about 1 minute to cook the cornstarch. (If you used skin-on chicken, transfer the juices to a pan first to skim off the fat.)
- Preheat the broiler to high. Place the chicken on a broiler pan and broil about 3 minutes per side, until slightly caramelized and bubbly.
- Place the chicken on a serving tray, pour the sauce over and garnish with sliced green onions.