This Slow Cooker Chicken Teriyaki Bowls recipe is your new weeknight hero! Tender chicken slow-cooked in a savory, slightly sweet teriyaki sauce, perfect over rice. It’s incredibly easy to make and guaranteed to become a family favorite.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless chicken breasts work too, but may be slightly drier.
- Soy Sauce: Use low-sodium if preferred.
- Honey: Maple syrup or brown sugar can be used as alternatives.
- Garlic & Ginger: Fresh is best, but powdered versions work in a pinch (1/2 tsp ginger powder, 1/4 tsp garlic powder).
- Cornstarch: Essential for thickening the sauce.
Ingredients
For the Chicken & Sauce:
* 1.5 lbs boneless, skinless chicken thighs
* 1/2 cup low-sodium soy sauce
* 1/4 cup honey
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 2 cloves garlic, minced
* 1 teaspoon fresh ginger, grated
* 1/4 teaspoon black pepper
* 2 tablespoons cornstarch
* 2 tablespoons cold water
For Serving (Optional):
* Cooked white or brown rice
* Steamed broccoli or edamame
* Sesame seeds
* Sliced green onions
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Total Time: 3 hours 10 minutes (on high)
- Servings: 4
- Tools Needed: Slow cooker, whisk
Step-by-Step Instructions
1. Prepare the Chicken and Sauce
Place the boneless, skinless chicken thighs at the bottom of your slow cooker. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Pour this delicious teriyaki sauce over the chicken.
2. Slow Cook the Chicken
Cover your slow cooker and cook the chicken on high for 3-4 hours, or on low for 6-8 hours. The chicken should be very tender and easily shredded. This slow cooker chicken teriyaki will fill your kitchen with wonderful aromas!
3. Shred the Chicken
Once the chicken is cooked through, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker with the sauce.
4. Thicken the Sauce
In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this mixture into the slow cooker with the chicken and sauce. Stir well to combine. Cook for an additional 15-20 minutes on high, or until the sauce has thickened to your liking.
5. Serve Your Slow Cooker Chicken Teriyaki Bowls
Dish out the tender teriyaki chicken over warm cooked rice. Add your favorite steamed vegetables like broccoli or edamame. Garnish with sesame seeds and sliced green onions for that perfect finish. Enjoy your easy and delicious slow cooker chicken teriyaki bowls!
Storage Instructions
Leftover Slow Cooker Chicken Teriyaki Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, stirring occasionally, or warm gently on the stovetop.
Frequently Asked Questions (FAQ)
Q: Can I use frozen chicken?
A: It’s best to use thawed chicken for even cooking and food safety in the slow cooker.
Q: What vegetables go well with this dish?
A: Steamed broccoli, edamame, snap peas, or even sautéed bell peppers are excellent choices.
Q: Can I make this spicier?
A: Absolutely! Add a pinch of red pepper flakes to the sauce for a bit of heat.
Q: How can I make this gluten-free?
A: Use tamari instead of soy sauce to make this slow cooker chicken teriyaki gluten-free.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the cooked chicken and sauce in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: My sauce isn’t thickening. What should I do?
A: Make sure your slow cooker is on high when adding the cornstarch mixture, and give it enough time. You can also add another slurry of 1 tablespoon cornstarch with 1 tablespoon cold water if needed.