Emulsifier Free Crockpot Teriyaki Chicken

Total time4 hr 30 min

Prep time10 min

Cook time20 min

4.5

(16)

Emulsifier Free Crockpot Teriyaki Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs

For the sauce

½ cup low-sodium soy sauce
⅓ cup honey
3 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp sesame oil

For the glaze

2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp sesame seeds
3 green onions, thinly sliced
cooked white rice, for serving

Instructions

1
In the insert of a 6-quart slow cooker, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil until the honey is fully dissolved.
2
Add the chicken thighs to the slow cooker and turn to coat them in the sauce. Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender throughout.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!