Busy weeknights can make dinnertime a hassle. I need meals that are easy to prep and provide a warm, hearty meal for my family. Today’s Crockpot Teriyaki Chicken meets all the criteria for an easy, but nutritious dinner! The prep time is LESS THAN 5 MINUTES and you don’t even have to defrost your chicken first! Also, this makes enough to easily feed a family of five with plenty of leftovers for a hot lunch! My whole family LOVES this meal. It’s a winner all around.
Cooking the chicken in the slow cooker is a guarantee that you will have moist, melt-in-your-mouth chicken and using chicken thighs means you get more flavor for less money! The sauce is made with a delicious combination of soy, brown sugar, and fresh ginger – plenty of flavor and great for even picky eaters!
Crockpot Teriyaki Chicken
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3 pounds boneless, skinless chicken thighs
1/2 cup teriyaki sauce
1/2 cup low-sodium soy sauce
1/3-1/2 cup light brown sugar
3-4 garlic cloves, minced
1 Tbs. dried onion flakes
1/2-inch chunk of fresh ginger, peeled and grated
2-3 Tbs. cornstarch (for thickening sauce)
sesame seeds (optional for garnish)
green onions or chives (optional for garnish)
- Place all ingredients except for cornstarch and garnish into a crockpot or slow cooker. (Chicken can be added straight from the freezer – no need to defrost.)
- Cook on low for 6-7 hours or on high for 4-5 hours.
- Remove chicken from slow cooker and transfer to a plate to keep warm (you can optionally throw the chicken on the grill or under the broiler to get some pretty color at this point, but it is completely unnecessary for great flavor).
- Pour the sauce into a medium sauce pan and bring to a boil over medium-high heat.
- Stir 2-3 tablespoons of cornstarch with a small splash of water in a cup. The cornstarch will dissolve and the mixture will be smooth. You don’t want a lot of water because that just acts counter to the thickening that you’re going for.
- Stirring or whisking constantly, distribute half of the cornstarch mixture into the saucepan. Stir while it comes to a boil and begins to thicken. If the sauce is still too thin, add the remaining cornstarch mixture and continue stirring.
- Once the mixture has boiled a couple minutes and has thickened, turn down the heat and simmer for 3-5 minutes longer to be sure you’ve cooked the cornstarch thoroughly (if you don’t cook it enough, it will leave a bit of a chalky taste in your sauce).
- Return the chicken and sauce to your crockpot and it’s ready to serve!
- Serve over rice and garnish with sesame seeds and onions if you like. Enjoy!