Sticky Slow Cooker Chicken Teriyaki

This Slow Cooker Chicken Teriyaki is sticky, sweet, and savory chicken that cooks low and slow until it is meltingly tender, then gets tossed in a glossy homemade teriyaki glaze. It is the easy dump and go dinner the whole family asks for on repeat.

Course Main Course

Cuisine Japanese

Keyword Slow Cooker Chicken Teriyaki

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 389kcal

Author Jason Decker

Ingredients

1.5 pounds boneless skinless chicken thighs cut into chunks
1/3 cup brown sugar
1/2 cup soy sauce
1/2 cup chicken stock a scant 1/2 cup
2 tablespoons honey
2 tablespoons teriyaki sauce
2 tablespoons cornstarch
2 cloves garlic minced
1/2 teaspoon ground ginger
2 tablespoons sesame seeds
2 cups cooked white rice for serving
2 cups broccoli florets
2 green onions sliced

Instructions

Add the chicken thighs, brown sugar, soy sauce, chicken stock, honey, cornstarch, garlic, and ground ginger to the slow cooker. Stir everything together, cover, and cook on low for 4 to 6 hours, until the chicken is tender and cooked through.
1.5 pounds boneless skinless chicken thighs, 1/3 cup brown sugar, 1/2 cup soy sauce, 1/2 cup chicken stock, 2 tablespoons honey, 2 tablespoons cornstarch, 2 cloves garlic, 1/2 teaspoon ground ginger
About 30 minutes before serving, stir in the teriyaki sauce and turn the slow cooker up to high so the sauce can thicken into a sticky glaze. Start a pot of rice cooking so it is ready at the same time.
2 tablespoons teriyaki sauce, 2 cups cooked white rice
Dry toast the sesame seeds in a small skillet over medium heat for 1 to 2 minutes, stirring often, until golden and fragrant. Pour them onto a plate so they do not scorch.
2 tablespoons sesame seeds
In the same skillet, heat a tablespoon of oil over medium high heat. Add the broccoli and pan fry for 3 to 5 minutes, tossing in the green onions about halfway through, until everything is crisp tender.
2 cups broccoli florets, 2 green onions
Spoon the rice into bowls, top with the broccoli and a generous scoop of the sticky teriyaki chicken, then shower everything with the toasted sesame seeds. Serve right away while it is hot and glossy.

Notes

Sauce too thin? Slow cookers do not reduce liquid well. Before adding the teriyaki sauce, pour everything into a saucepan, stir in the teriyaki sauce, and simmer over high heat for 10 to 20 minutes until thick and glossy.
Chicken: Boneless skinless chicken thighs stay the most tender, but boneless breasts work too. Check them a little earlier so they do not dry out.
Bulk up the veggies with carrot matchsticks, sliced radishes, a handful of kale, cucumber ribbons, or shredded cabbage.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water.
Gluten free: Use tamari or a gluten free soy sauce and a gluten free teriyaki sauce.

Nutrition