Low FODMAP Crockpot Teriyaki Chicken

Total time4 hr 30 min

Prep time10 min

Cook time20 min

4.5

(16)

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs

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
Can be omitted
green onions
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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