Name: Crock-Pot Chicken Teriyaki
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Ingredients: 4 boneless, skinless chicken thighs (you can also use chicken breasts if preferred); 1/2 cup soy sauce (use a halal-certified soy sauce); 1/4 cup honey; 2 tablespoons rice vinegar; 2 tablespoons brown sugar (light or dark); 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger); 3 garlic cloves, minced; 1/4 cup water; 1 tablespoon cornstarch (optional, for thickening the sauce); 1 tablespoon sesame oil; 1/4 teaspoon crushed red pepper flakes (optional for a little heat); Sesame seeds (for garnish); Sliced green onions (for garnish); Cooked rice or noodles (for serving); Steamed vegetables (optional, for serving); Chicken Thighs: Chicken thighs are perfect for slow cooking because they remain juicy and tender. The fat in the thighs helps the meat stay moist during the long cooking process.; Soy Sauce: Soy sauce is the base of the teriyaki sauce, providing a savory, umami flavor. Make sure to use a halal-certified soy sauce to keep the recipe halal-friendly.; Honey: Honey adds natural sweetness to balance out the saltiness of the soy sauce and gives the sauce a rich flavor.; Ginger: Fresh ginger adds a spicy, aromatic quality to the sauce, complementing the sweetness of the honey and sugar.; Garlic: Minced garlic brings depth to the flavor of the sauce and enhances the overall dish.

Ingredients

Scale

4 boneless, skinless chicken thighs (you can also use chicken breasts if preferred)
1/2 cup soy sauce (use a halal-certified soy sauce)
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons brown sugar (light or dark)
1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
3 garlic cloves, minced
1/4 cup water
1 tablespoon cornstarch (optional, for thickening the sauce)
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional for a little heat)
Sesame seeds (for garnish)
Sliced green onions (for garnish)
Cooked rice or noodles (for serving)
Steamed vegetables (optional, for serving)

Ingredient Highlights

Chicken Thighs: Chicken thighs are perfect for slow cooking because they remain juicy and tender. The fat in the thighs helps the meat stay moist during the long cooking process.
Soy Sauce: Soy sauce is the base of the teriyaki sauce, providing a savory, umami flavor. Make sure to use a halal-certified soy sauce to keep the recipe halal-friendly.
Honey: Honey adds natural sweetness to balance out the saltiness of the soy sauce and gives the sauce a rich flavor.
Ginger: Fresh ginger adds a spicy, aromatic quality to the sauce, complementing the sweetness of the honey and sugar.
Garlic: Minced garlic brings depth to the flavor of the sauce and enhances the overall dish.

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Instructions

Prepare the Chicken and Sauce:

Prepare the Chicken: Place the boneless, skinless chicken thighs in the bottom of the Crock-Pot. If you’re using chicken breasts, ensure they are evenly arranged to cook properly.
Mix the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, grated ginger, minced garlic, water, sesame oil, and red pepper flakes (if using). This combination creates a flavorful sauce that will soak into the chicken as it cooks.
Pour the Sauce Over the Chicken: Pour the teriyaki sauce over the chicken in the Crock-Pot, making sure each piece of chicken is coated in the sauce.

Cook the Chicken:

Cook on Low: Cover the Crock-Pot and cook on low for about 6 hours, or until the chicken is cooked through and tender. If you need to speed up the cooking process, you can cook it on high for 3-4 hours, but low and slow will yield the most tender chicken.

Optional – Thicken the Sauce:

Thicken the Sauce (Optional): If you prefer a thicker teriyaki sauce, remove the chicken from the Crock-Pot after cooking. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the Crock-Pot and stir. Turn the Crock-Pot to high and let the sauce thicken for about 10-15 minutes. Once thickened, return the chicken to the Crock-Pot and stir to coat.

Final Touches:

Serve the Chicken: Remove the chicken from the Crock-Pot and shred or slice it as desired. Serve the chicken over a bed of cooked rice or noodles, and drizzle the remaining teriyaki sauce from the Crock-Pot over the top.
Garnish: Top with sesame seeds and sliced green onions for a burst of flavor and color. If you like, you can serve the chicken with some steamed vegetables like broccoli, carrots, or snap peas for a complete meal.

Prep Time: 10minutes
Cook Time: 6hours

Nutrition

Serving Size: 6
Calories: 400
Fat: 12g
Carbohydrates: 40g
Protein: 30g