I’ve gone through different chicken teriyaki recipes but this one has stuck. It can be made in the Instant Pot or slow cooker, but I prefer the slow cooker. And it’s one of my I-don’t-have-to-think meals.
It takes about 3 hours in my slow cooker on high, which is perfect for those days the kids have late-afternoon activities that I have to go to. I turn it on about 3:30 so we can eat around 6:30 or 7. If we can do it earlier, I choose earlier!
Get the Do’s and Don’ts of Meal Planning when signing up for Maryann’s List
I’ve adapted it to our tastes. First off, I prefer chicken thighs for flavor and keep them whole. I also like to steam the hard veggies (broccoli and carrots) separately and then saute with onions and red pepper right before serving. I add more chicken than called for (to satisfy hubby) and serve with either rice or noodles (kids prefer noodles). But that’s just me!
This recipe is adapted from Wannabite’s Crockpot Chicken Teriyaki
- 1 pound boneless, skinless chicken thighs
- ⅓ cup teriyaki sauce
- 2 Tbsp reduced
- 1 tsp grated or ¼ tsp dried ginger
- 3 garlic cloves, minced
- ¼ cup brown sugar
- ½ cup chicken broth
- ½ tsp onion powder
- 1 tsp cornstarch
- sesame seeds (optional)
- Place chicken in a slow cooker. Mix the next seven ingredients in a medium bowl and then transfer to the slower cooker, pouring over chicken.
- Cook on high for 3-4 hours or low for 6 hours. Before it's done, steam your veggies of choice.
- When the chicken and veggies are done, transfer the sauce to a pan and heat over medium heat. Add the cornstarch, stirring to thicken. If you want, cut the chicken into bite-sized pieces.
- Combine the sauce, chicken, and veggies.Top with sesame seeds and serve with rice or noodles.