Description
This countertop hero turns boneless chicken thighs into juicy, glaze-coated morsels infused with garlic and ginger, slow-cooked in a glossy teriyaki sauce. Top each serving with sesame seeds and bright green onions for a satisfying crunch.
Ingredients
- 1.5 pounds chicken thighs boneless skinless
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 3 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame seeds
- 2 tablespoons green onions sliced
Instructions
- Place chicken thighs in the crockpot.
- In a bowl whisk together soy sauce, water, brown sugar, honey, garlic, ginger and rice vinegar.
- Pour the sauce over the chicken in the crockpot.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot.
- In a small bowl mix cornstarch and water to make a slurry, then stir it into the crockpot.
- Cook on high for an additional 10 to 15 minutes until the sauce has thickened.
- Serve the chicken over rice and garnish with sesame seeds and sliced green onions.
Notes
- For a deeper flavor marinate the chicken in the sauce overnight before cooking.
- Adjust the sweetness by increasing or decreasing honey and brown sugar to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add vegetables like bell peppers or broccoli in the last hour of cooking for extra nutrition.