Make this Crock Pot Teriyaki Chicken when you want takeout taste at home. Chicken thighs cook slow in sweet, savory sauce till they're fall-apart tender. Easy to make, costs way less than ordering out.
Why Make This
Skip the takeout menu and make this instead. Uses stuff you probably have in kitchen already. Tastes better than restaurant kind cause you know what's in it - no weird stuff. Makes good leftovers too. Kids love it, grown-ups too.
What You Need
- Chicken Thighs: 3 pounds, no skin or bones
- Soy Sauce: 1 cup low-salt kind
- Rice Vinegar: 1/4 cup
- Honey: 1/4 cup
- Brown Sugar: 1/4 cup
- Garlic: 4 cloves chopped
- Ginger: Big chunk grated
- Water: For mixing cornstarch
- Cornstarch: Makes sauce thick
- Sesame Seeds: For top
- Green Onions: Cut up for top
- Rice: To serve with
How to Make It
- Put chicken in pot:
- Lay chicken thighs in bottom of crockpot. Don't stack - needs to cook even.
- Mix sauce:
- In bowl, stir soy sauce, vinegar, honey, brown sugar, garlic, ginger till sugar melts.
- Add to pot:
- Pour sauce over chicken. Make sure all pieces get covered.
- Let it cook:
- Put lid on. Cook high 2 hours or low 4 hours. Chicken should fall apart easy.
- Pull chicken:
- Take chicken out. Pull apart with two forks.
- Fix sauce:
- Pour sauce through strainer into pan. Mix cornstarch with cold water. Stir into sauce.
- Make sauce thick:
- Heat sauce till bubbles and gets shiny - about 2 minutes. Keep stirring.
- Mix back:
- Put pulled chicken in thick sauce. Stir till covered good.
- Serve it up:
- Put over rice. Top with green onions, sesame seeds.
Better Than Takeout
Makes your house smell amazing while it cooks. Costs less than ordering out. No mystery ingredients - just real food. Perfect when you want Chinese food but don't want to go out.
Making Good Sauce
Real sauce tastes better than bottle kind. Fresh garlic and ginger make big difference. Need it sweeter? Add more honey. Want it less sweet? Use less sugar. Some folks like more vinegar for tang.
Getting Right Chicken
Chicken thighs work best - stay juicy and tender. Dark meat soaks up flavor better. Want white meat? Use chicken breast but cook less time. Cut pieces same size so they cook even.
Easy Cooking Tips
Start this before work, dinner's ready when you get home. Don't need to stir while cooking. Rice takes 20 minutes - start it when chicken's almost done. Want sauce thicker? Add more cornstarch mix.
Saving Leftovers
Keeps good 4 days in fridge. Put in boxes with tight lids. Warm up in microwave or pan. Add splash water if sauce too thick. Freezes good 3 months - just don't freeze rice. Make fresh rice when you eat it.
Frequently Asked Questions
- Can I use chicken breasts?
Yes, but thighs work better in slow cookers - they stay juicier. If using breasts, check them earlier (maybe 30 minutes sooner) so they don't dry out. Cut them in bigger chunks than thighs. Some folks mix half breasts, half thighs - best of both! Pro tip: if using breasts, try browning them first for extra flavor. Just watch the temp - chicken breasts can go from perfect to dry real quick in a slow cooker.
- How do I make the sauce thicker?
Easy! Use 1 1/2 spoons cornstarch instead of 1. Mix it with cold water first - prevents lumps. Another trick: take lid off last 30 minutes to help sauce reduce. Some folks like adding a spoon of honey - makes it sticky and thick. Want it really thick? Double the cornstarch mix. Just remember it thickens more as it cools. And if you're serving over rice, a thinner sauce actually works better - soaks in nice.
- Need it gluten-free?
Just swap regular soy sauce for tamari or gluten-free soy sauce. Check all your sauce ingredients - some have hidden wheat. Coconut aminos work too but they're sweeter, so use less sugar. Make sure your cornstarch is pure - some brands add wheat. Even rice vinegar can have gluten, so read labels careful. The rest of the ingredients should be naturally gluten-free. Tastes just as good made gluten-free!
- Can I cook it overnight?
Sure! Start it before bed on low. When it's done (after about 8 hours), switch to 'warm' setting - most slow cookers do this automatically. Don't leave it on 'warm' more than 4 hours though or chicken gets mushy. Want to start super early? Use frozen chicken - takes longer to cook. Just don't leave it on 'warm' all day - food safety gets iffy. Best to time it so it finishes close to when you need it.
- What goes good with it?
Rice is classic - soaks up all that good sauce. Steam some broccoli or snow peas on the side. Asian slaw adds nice crunch - mix shredded cabbage with rice vinegar dressing. Even quick cucumber salad works great. Want low-carb? Try cauliflower rice or zucchini noodles. Some folks like adding frozen stir-fry veggies right to the pot last hour. Hot tip: keep some frozen veggies ready - makes sides super easy!
Some More Ideas
Love these flavors? Try making spring roll bowls next time. Or wrap the meat in lettuce leaves for a light meal. Even teriyaki salmon uses the same good sauce.