Description
Juicy chicken thighs slow-cook in a sweet-and-salty blend of soy, brown sugar, honey, garlic, and ginger, then get tossed in a glossy, thickened teriyaki sauce that clings to every tender shred.
Ingredients
- 1.5 pound boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions sliced
- 1 teaspoon sesame seeds
Instructions
- Place chicken thighs in the bottom of the crockpot.
- In a bowl whisk together soy sauce brown sugar honey garlic ginger pineapple juice rice vinegar and sesame oil until smooth.
- Pour the sauce mixture over the chicken in the crockpot.
- Cover and cook on low for 4 hours or on high for 2 to 3 hours until the chicken is cooked through.
- Remove the chicken and shred it with two forks then return the shredded chicken to the crockpot.
- In a small bowl mix cornstarch and water to form a slurry then stir it into the crockpot.
- Cover and cook for an additional 15 minutes until the sauce has thickened.
- Stir to coat the chicken evenly and garnish with sliced green onions and sesame seeds before serving.
Notes
- For deeper flavor marinate the chicken in the sauce overnight before cooking.
- Adjust sweetness by adding more honey or brown sugar to taste.
- Serve over steamed rice or cooked noodles for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to three days.