Crock Pot Teriyaki Chicken
Ingredients
The chicken
-
1 ½
pounds
boneless, skinless chicken thighs
The sauce
-
⅔
cup
low-sodium soy sauce
-
3
tablespoons
rice vinegar
-
3
tablespoons
honey
-
3
tablespoons
brown sugar
-
1
clove
garlic, minced
-
1
tablespoon
minced fresh ginger
-
2
tablespoons
water
-
1
tablespoon
cornstarch
For serving
-
toasted sesame seeds
-
chopped green onions
-
prepared brown rice, quinoa, or other whole grain
Instructions
- Place the chicken thighs in the slow cooker.
- Whisk together the sauce ingredients and pour over the chicken.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours until the chicken is tender.
- Remove the chicken and shred it.
- Strain the cooking liquid into a saucepan.
- Whisk cornstarch and water together, then add to the strained liquid and heat until thickened.
- Stir the shredded chicken into the sauce.
- Serve warm with rice or quinoa, garnished with sesame seeds and green onions.
Nutrition Facts (estimated)
Servings
4 servings
Calories
319
Total fat
7g
Total carbohydrates
28g
Total protein
35g
Sodium
505mg
Cholesterol
162mg
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