Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (900g)
  • ¾ cup low-sodium soy sauce (180 ml)
  • ½ cup water (120 ml)
  • ½ cup packed brown sugar (100g)
  • ¼ cup honey (80g)
  • 2 tablespoons rice vinegar (30 ml)
  • 2 tablespoons cornstarch (25g)
  • 1 tablespoon sesame oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon ground ginger (approx. 2g)
  • ½ teaspoon red pepper flakes (optional - for a kick!) (approx. 1g)
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Cut the chicken thighs into bite-sized pieces.
  2. In a medium bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, cornstarch, sesame oil, garlic, ginger, and red pepper flakes (if using).
  3. Place the chicken pieces in the slow cooker. Pour the teriyaki sauce mixture over the chicken, ensuring it's evenly coated.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
  5. If the sauce is too thin, remove 1/2 cup of the sauce from the crockpot and whisk with 1 tablespoon of cornstarch. Pour back into the crockpot and cook on high for an additional 15-30 minutes, or until the sauce has thickened to your liking.
  6. Garnish with sesame seeds and green onions (if desired). Serve hot. This Crockpot Teriyaki Chicken is best served hot.