Low FODMAP Crockpot Teriyaki Chicken

Total time4 hr 30 min

Prep time10 min

Cook time20 min

Tender chicken thighs simmer low and slow in a savory soy sauce base brightened with rice vinegar, fresh ginger, and a touch of toasted sesame oil, soaking up flavor for hours until they shred apart with almost no effort. Once the chicken is done, the cooking liquid gets whisked with a simple cornstarch slurry and simmered into a glossy, spoon-coating glaze that clings to every piece. Toss the shredded chicken right back into that glaze, then pile it over a bowl of steamed white rice for a weeknight dinner that tastes far more involved than it actually is. A scatter of sesame seeds and sliced green onion tops finishes things off with crunch and color. It's a low-effort, high-payoff dinner that fits neatly into a low FODMAP routine without sacrificing any of the sweet-savory teriyaki flavor you're after. Leftovers reheat beautifully, making this an easy one to double for meal prep.

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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For the sauce

½ cup low-sodium soy sauce
⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
3 tbsp rice vinegar
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Omit this
This ingredient likely doesn’t work for the diet.
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.

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