Low Fiber Crockpot Teriyaki Chicken
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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
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tbsp sesame oil
For the glaze
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp sesame seeds
Can be omittedsesame seeds
- 3 green onions, thinly sliced
Can be omittedgreen 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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