Red Meat Allergy Friendly Crockpot Teriyaki Chicken
Total time4 hr 30 min
Prep time10 min
Cook time20 min
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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
- 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.
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