Looking for a tasty, easy chicken recipe? This slow cooker teriyaki chicken absolutely fits the bill.
This recipe does include one prep step prior to starting the slow cooker, but it requires ZERO chopping of vegetables.
First, let’s talk about the ingredients. Frozen veggies of your choice give this recipe a nice green boost with minimal effort. I love adding edamame and carrots to this recipe. The last time I made this, I hadn’t been able to find any frozen, shelled edamame, so peas and carrots it is.
The only slightly unusual ingredient required is mirin. Mirin is a rice wine used in many Japanese recipes, so if you like Japanese food, you’ll want to grab a bottle of this stuff. Just remember, refrigerate it after opening! You can generally find mirin in the Asian section of your supermarket. Kikkoman makes aji mirin – look for a small clear bottle with a yellow, white, and orange label. If your grocery store doesn’t carry it, try an Asian grocery store instead.
I use coconut sugar out of personal preference, but you can also use regular granulated sugar. My spouse has celiac disease, so we use gluten free soy sauce, but of course, you can use whatever soy sauce you like.
Now, about that prep step. All you need to do is mix the mirin, soy sauce, and sugar together in a saucepan over medium heat. Wait for it to come to a light boil, and then let it boil for one minute to caramelize the sauce. This step is essential to getting the teriyaki flavor right! Trust me: one time I skipped it, and basically got vinegar chicken. Oops.
Once your sauce is made, spray the slow cooker with cooking spray, dump in your chicken and then vegetables, and pour the sauce over top. Set it to low and let it cook until the chicken reaches 165 F, which is about 3.5 hours in my slow cooker, but it may be different in yours.
Next, make a cornstarch and water mixture and add that to the cooker. Stir and let it cook for 15 more minutes to thicken up the sauce. You can then shred the chicken if desired, or leave the thighs whole. Serve over rice if desired.
Slow Cooker Teriyaki Chicken
Equipment
- Slow Cooker (6 qt)
Ingredients
- 2 lb chicken thighs boneless, skinless
- 1/3 cup soy sauce low sodium
- 2/3 cup mirin (or equal parts mirin and sake)
- 3 Tbsp sugar
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 2 cups frozen veggies carrots, edamame, etc
Instructions
- In a saucepan over medium heat, combine mirin, soy sauce, and sugar, and bring to a light boil for one minute to caramelize sauce.
- Spray slow cooker insert with cooking spray.
- Place chicken in the bottom of the slow cooker and top with vegetables.
- Pour sauce over chicken and ensure it's evenly coated.
- Cook on low for 3.5 hours.
- In a small bowl, whisk together cornstarch and cold water. Add to slow cooker and stir.
- Cook for another 15 minutes to thicken sauce.
- If desired, shred chicken.
This recipe was inspired by The Easy Asian Cookbook for Slow Cookers. (Bookshop)