Crock Pot Teriyaki Chicken Thighs Recipe
Want something soft, delicious, sweet, and healthy? Maybe you can try this Crock Pot Teriyaki Chicken Thighs recipe! Just like Baked Teriyaki Salmon, this chicken recipe is made with healthy ingredients, easy to make, and can be enjoyed daily.
For the sauce, you'll make homemade teriyaki sauce because it's easy. Just prepare six simple ingredients, stir until combined in a mixing bowl, then pour the sauce over your chicken. So this version of the sauce is healthier without preservatives!
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Ingredients Needed.
The ingredients to prepare are skinless and boneless chicken thighs. You will get maximum tenderness if using chicken thighs. Next, prepare low-sodium soy sauce, water, rice vinegar, honey, brown sugar, garlic, fresh ginger, and cornstarch.
For garnish and serving, prepare chopped leeks, sesame seeds, and brown rice. To make it healthier, add steamed or sautéed broccoli, then pour in the teriyaki sauce along with the chicken. So to make 4 servings, please see the measure below!
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Crock Pot Teriyaki Chicken Thighs with Vegetables Recipe.
This slow cooker recipe is easy and healthy for dinner or meal prep for your kids and family. Tender chicken thighs mixed with teriyaki sauce really make this dish very flavorful and delicious.
Ingredients.
1 ½ pounds skinless and boneless chicken thighs.
For teriyaki sauce.
- 3 tbsp brown sugar.
- 3 tbsp honey.
- 3 tbsp rice vinegar.
- 2 tbsp water.
- 1 tbsp minced fresh ginger.
- 1 tbsp cornstarch.
- 1 clove garlic minced.
- ⅔ cup low-sodium soy sauce.
For serving.
- Toasted sesame seeds.
- Chopped green onions.
Instructions.
- In a mixing bowl, combine the low-sodium soy sauce, rice vinegar, brown sugar, honey, chopped fresh ginger, and chopped garlic.
- Prepare the chicken thighs, then place them at the bottom of a 6-quart slow cooker. Pour the soy sauce mixture into your pot over the chicken thighs.
- Cover your pot and cook over low heat for four hours. If you want to go faster, use medium-high heat, and cook for two hours. Cook your chicken thighs until completely tender.
- Once your chicken is cooked, transfer your chicken to a plate, then shred using a fork.
- Prepare a medium-sized saucepan, then strain the cooking liquid using a mesh sieve dan remove the pulp.
- Whisk together the water and cornstarch in a small bowl, then add to the cooking liquid that you have strained.
- Heat the cooking liquid mixture over medium heat, stirring for 2 minutes until the sauce bubbles and thickens.
- Add the shredded chicken to the sauce and make sure it coats all your chickens. You can add sautéed or steamed broccoli here.
- Prepare warm brown rice, then put your teriyaki chicken on top. Sprinkle with sesame seeds and sliced leeks, serve warm!