almost zero effort. Just add everything to the slow cooker, let it cook until fall-apart tender, then thicken the
sauce into that classic sticky finish. Serve it over fluffy rice with broccoli and you’ve got a full dinner that
tastes like takeout—only fresher.
Ingredients
Chicken
- 2 lb (900 g) boneless, skinless chicken thighs (best for tenderness) or breasts
- 1 tbsp neutral oil (optional; for searing if you want extra flavor)
Homemade Teriyaki Sauce
- 3/4 cup (180 ml) soy sauce (low sodium recommended)
- 1/2 cup (120 ml) water
- 1/3 cup (80 ml) honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 3–4 cloves garlic, minced
- 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
- 1 tbsp sesame oil (optional but adds that “teriyaki” aroma)
- Optional heat: 1–2 tsp sriracha or red pepper flakes
To Thicken (Slurry)
- 3 tbsp cornstarch
- 3 tbsp cold water
For Serving
- Steamed rice (white, jasmine, brown) or noodles
- Broccoli, snap peas, or stir-fry vegetables
- Green onions, sliced
- Sesame seeds
Instructions
- Add chicken: Place chicken in the crock-pot. (Optional: sear chicken 2 minutes per side first for deeper flavor.)
- Mix sauce: In a bowl, whisk soy sauce, water, honey, rice vinegar, garlic, ginger, and sesame oil.
Pour over chicken.ADVERTISEMENT
