Slow Cooker Teriyaki Chicken

Tender chicken thighs simmered in a classic sweet and savory teriyaki sauce, ideal for serving over rice or noodles.

Instructions

1. 1.

   In a medium bowl, whisk together the low-sodium soy sauce, brown sugar, mirin, rice vinegar, minced garlic, grated fresh ginger, and sesame oil until the sugar is dissolved and the sauce is well combined.

2. 2.

   Place the boneless, skinless chicken thighs in the bottom of your slow cooker insert. Pour the prepared teriyaki sauce evenly over the chicken.

3. 3.

   Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is incredibly tender and easily shredded with a fork.

4. 4.

   Once cooked, carefully remove the chicken thighs from the slow cooker and transfer them to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can leave the chicken thighs whole if preferred.

5. 5.

   In a small bowl, whisk together the cold water and cornstarch until a smooth slurry forms. This will be used to thicken the sauce.

6. 6.

   Pour the cornstarch slurry into the slow cooker with the remaining teriyaki sauce. Stir thoroughly to combine. Cover and cook on HIGH for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent lumps.

7. 7.

   Return the shredded chicken to the slow cooker and toss gently to coat all the chicken pieces evenly with the thickened teriyaki sauce.

8. 8.

   Serve the Slow Cooker Teriyaki Chicken hot over steamed white rice, brown rice, or your favorite noodles. Garnish generously with toasted sesame seeds and freshly sliced green onions before serving.