Crock Pot Teriyaki Chicken

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This week, WellPlated brings us this healthy and easy slow cooker teriyaki chicken recipe, perfect for those with busy schedules wanting to maintain a healthy diet!

Crock Pot Teriyaki Chicken


1 1/2 pounds boneless skinless chicken thighs2/3  cup low-sodium soy sauce3 tablespoons rice vinegar3 tablespoons honey3 tablespoons brown sugar1 clove garlic minced1 tablespoon minced fresh ginger2 tablespoons water1 tablespoon cornstarchToasted sesame seeds for servingChopped green onions for servingPrepared brown rice quinoa, or other whole grain, for serving


Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.


SERVING: 1(of 4), without rice

CALORIES: 319kcal







SUGAR: 22g




IRON: 2mg

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Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

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