Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs
  • ½ cup low-sodium soy sauce
  • ½ cup packed light brown sugar
  • ¼ cup honey
  • ¼ cup rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. Trim chicken thighs of excess fat and place them in the slow cooker.
  2. In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), and sesame oil.
  3. Pour the teriyaki sauce evenly over the chicken thighs, ensuring they are well coated.
  4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir well to combine.
  6. Turn the slow cooker to high and cook for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency.
  7. Using two forks, shred the chicken directly in the slow cooker. Toss with the sauce to coat.
  8. Garnish with sesame seeds and sliced green onions. Serve hot over rice or noodles. This crockpot teriyaki chicken recipe is a winner!