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Dump-And-Go Crockpot Teriyaki Chicken

Dump-and-go crockpot teriyaki chicken made with a soy sauce, honey, brown sugar, and mirin (or rice vinegar) sauce, then thickened with a cornstarch slurry. Slow-cooked chicken thighs turn tender and shred easily, coated in glossy teriyaki sauce over steamed rice with sesame seeds and green onions.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 thighs.
teriyaki sauce
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 0.25 cup brown sugar
  • 2 tbsp mirin or rice vinegar Use mirin or substitute rice vinegar.
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
thickener
  • 2 tbsp cornstarch
  • 2 tbsp water
serve
  • 1 steamed rice
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 Dutch oven

Method
 

Make the teriyaki sauce in the slow cooker
  1. Add the soy sauce, honey, brown sugar, mirin (or rice vinegar), garlic, ginger, and sesame oil to the slow cooker and stir until combined.
Cook the chicken
  1. Add the boneless skinless chicken thighs directly to the sauce, then turn them to coat all sides.
  2. Cook on Low for 4–5 hours (or High for 2–2.5 hours) until the chicken is very tender.
Shred and thicken
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Stir the cornstarch slurry (cornstarch mixed with water) into the slow cooker sauce, then cook on High for 15 minutes until thick.
  3. Return the shredded chicken to the sauce and stir to coat thoroughly.
Serve
  1. Serve the teriyaki chicken over steamed rice, topped with sesame seeds and green onions.

Notes

For the glossiest sauce, stir the cornstarch slurry in thoroughly and let it bubble on High for the full 15 minutes before adding the chicken back. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 2 months (thaw in the fridge and rewarm gently). For a lower-sugar option, replace the honey and brown sugar with an equal-measure sugar substitute made for 1:1 baking.