Crockpot Chicken Teriyaki
This easy teriyaki comes together super quick and can be done in a matter of hours in the crockpot. By using chicken thighs instead of breasts it comes out moist and juicy. Thighs are typically cheaper too, which makes it a win-win for everyone.
Servings 6
Ingredients
Put into gallon freezer bag
- 2 lbs boneless skinless chicken thighs (can use already frozen)
- 1/2 cup white sugar
- 1/2 cup low-sodium soy sauce
- 4 Tbs cider vinegar
- 1 tsp ground ginger
- 2 tsp minced garlic
- 1/4 tsp black pepper
Add after cooking
- 1.5 Tbs Corn starch
- 1.5 Tbs cold water
Instructions
Crockpot instructions
- Place chicken bag with sauce in the crockpot. Cover and cook on low for 4-5 hours until chicken is tender. Remove sauce from crockpot and bring to a boil on the stovetop. Mix cornstarch and water together and add to sauce to thicken. Shred chicken and add back into the crockpot with the thickened sauce. Serve over rice.
Pressure cooker instructions
- Place chicken bag with sauce in the pressure cooker. Close lid and cook on "meat/poultry" setting for 25 minutes on high. Natural release 10 minutes then quick release. Remove chicken from pot and shred. Turn pressure cooker to "saute" setting. Mix cornstarch and water together and add to sauce to thicken. Add shredded chicken back into the thickened sauce. Serve over rice.