Crockpot Chicken Teryaki Recipe

Name: Crockpot Chicken Teryaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs (may use skinless); 1 tbs oil; 2 cloves garlic, minced; 1 tbs grated fresh ginger or 1/2 tsp ground dry ginger; 1/4 cup water; 1/3 cup soy sauce; 3 tbs honey; 2 tbs molasses; 1 tbs rice vinegar; 1/4 cup sherry (apple juice may be substituted); 4 green onions sliced; 1/2 tsp dark sesame oil; To thicken:; 2 tbs cornstarch; 1/4 cup water

Servings: persons

2 lbs chicken thighs (may use skinless)
1 tbs oil
2 cloves garlic, minced
1 tbs grated fresh ginger or 1/2 tsp ground dry ginger
1/4 cup water
1/3 cup soy sauce
3 tbs honey
2 tbs molasses
1 tbs rice vinegar
1/4 cup sherry (apple juice may be substituted)
4 green onions sliced
1/2 tsp dark sesame oil
To thicken:
2 tbs cornstarch
1/4 cup water

1
n a heavy large skillet, heat the 1 tbs of oil and brown chicken very well on both sides. Place browned chicken in slow cooker.
2
Saute garlic and ginger in the same pan you browned the chicken for about 1 minute. Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan. Add the soy sauce, honey, sherry, molasses and vinegar. Stir well and pour over chicken in slow cooker.
3
Cover slow cooker and cook on HI for 4-5 hours (or until chicken is done).
4
Remove the chicken from the slow cooker. Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With slow cooker set to HI, slowly add the cornstarch mixture and stir until sauce is thickened. Let bubble about 1 minute to swell and cook the cornstarch.
5
Preheat broiler to high. Place chicken on a broiler pan. Broil about 3 minutes each side or until chicken surface is slightly caramelized.

1124

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs chicken thighs (may use skinless), 1 tbs oil, 2 cloves garlic, minced, 1 tbs grated fresh ginger or 1/2 tsp ground dry ginger, and more.

Yes, Crockpot Chicken Teryaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Chicken Teryaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions