Crockpot Teriyaki Chicken
From Meal Plan Monday at Oak & Barrel Meats.
Ingredients
- 1 package chicken thighs (1–1.25 lb)
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup water
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 1½ cups uncooked rice (for serving)
- 1 lb frozen stir-fry vegetables (for serving)
- Optional sliced green onions
How to Make It
- Place chicken thighs in the slow cooker. Whisk soy sauce, honey, water, rice vinegar, garlic and ginger; pour over chicken.
- Cover and cook on LOW about 3–4 hours or until the chicken reaches 165°F and is tender. Avoid leaving boneless chicken cooking all day, as it can dry out.
- Transfer chicken to a plate and shred or slice. Pour sauce into a small saucepan, bring to a simmer, whisk in cornstarch slurry and cook 1–2 minutes until glossy. Alternatively thicken in the slow cooker on HIGH with the lid ajar.
- Return chicken to sauce and toss. Cook rice and steam the vegetables according to their packages.
- Serve chicken over rice with vegetables; top with green onions if desired.