Hey y’all! Are you looking for a deliciously easy meal that’s both savory and satisfying? Look no further than this Crockpot Teriyaki Chicken recipe! It strikes the perfect balance of sweet and savory, making it a hit for family dinners, potlucks, or when you just want something comforting and low-effort. Let’s get cooking!
Why You’ll Love This
- Effortless Cooking: Just set it and forget it in your trusty crockpot.
- Deliciously Saucy: Packed with a sweet and tangy teriyaki flavor.
- Versatile: Perfect for meal prep, weeknight dinners, or gatherings.
- Kid-Friendly: The sweet-savory combo is sure to be a hit with the little ones.
- Healthy Choice: Made with simple ingredients and full of flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup soy sauce
- 1 cup water
- ⅔ cup brown sugar
- 3 tablespoons honey
- ½ cup rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- ¼ cup cold water
- Sesame seeds and chopped green onions for garnish
Directions
Step 1: Prepare the Sauce
In a medium bowl, mix soy sauce, 1 cup of water, brown sugar, honey, rice vinegar, garlic, and ginger until well combined.
Step 2: Arrange Ingredients in the Crockpot
Place the chicken breasts in the crockpot, ensuring they are evenly distributed. Pour the prepared teriyaki sauce over the chicken.
Step 3: Cook the Chicken
Cover and cook on low for 4-5 hours or until the chicken is fully cooked and tender.
Step 4: Thicken the Sauce
Remove the chicken and set aside. In a small bowl, mix cornstarch with ¼ cup of cold water until smooth. Stir this mixture into the sauce in the crockpot.
Step 5: Serve
Return the chicken to the crockpot and coat with the thickened sauce. Garnish with sesame seeds and chopped green onions before serving.
Notes
- For a thicker sauce, let it sit for a few minutes after adding the cornstarch mixture (learn more).
- If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
- Use gluten-free soy sauce to make this dish gluten-free.
Variations
- Spicy Teriyaki: Add sriracha or hot sauce for extra heat.
- Pineapple Teriyaki: Include 1 cup of pineapple chunks for a tropical twist.
- Vegetable Teriyaki: Add broccoli or bell peppers towards the last hour of cooking.
Required Equipment
- Crockpot
- Mixing bowl
- Measuring cups and spoons
- Whisk
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently on the stove or in the microwave until warmed through.
Suggested Pairings
- Serve over steamed rice or quinoa for a complete meal.
- Pair with a fresh green salad or steamed vegetables.
- Enjoy with a side of egg rolls or spring rolls for an Asian-inspired feast.
Pro Tips
- For an intensified flavor, marinate the chicken in the sauce for a few hours before cooking (learn more).
- Ensure the chicken is fully submerged in the sauce for even cooking.
- Let the sauce sit for about 10 minutes after adding the cornstarch to allow it to thicken naturally.
FAQ
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs work great and offer a juicier texture.
- How do I make the sauce thicker?
- Mix more cornstarch with water and gradually add it to the sauce while stirring.
- Can this recipe be doubled?
- Absolutely, just ensure your crockpot is large enough to handle the increased volume.