Crockpot Teriyaki Chicken
Crockpot Teriyaki Chicken
Ingredients
For the Chicken and Crockpot
- 2 pounds boneless, skinless chicken thighs
- 1 onion, medium, sliced
- 2 tablespoons butter, optional, for searing
- as needed SPG seasoning, salt, pepper, garlic powder
- 2 cups broccoli florets, optional
For the Teriyaki Sauce
- 1 cup shoyu
- 1/4 cup water
- 1 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon ground ginger
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons cornstarch
- 1 tablespoon gochugaru, optional
- 1 teaspoon honey, optional
For Serving
- as needed steamed rice
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon sesame seeds, optional, for garnish
Instructions
- 1
Pat the boneless, skinless chicken thighs dry with paper towels. Lightly season the chicken thighs with SPG (salt, pepper, garlic powder) on all sides for extra color and flavor.
⏱️ 5 min
- 2
Heat the 2 tablespoons of butter (if using) in a large skillet over medium-high heat. Once hot, sear the seasoned chicken thighs for 2 to 3 minutes per side, just until lightly browned. The chicken does not need to be fully cooked through at this stage.
⏱️ 6 min
- 3
Place the sliced medium onion evenly in the bottom of your crockpot.
⏱️ 2 min
- 4
Arrange the seared chicken thighs on top of the sliced onions in the crockpot.
⏱️ 1 min
- 5
In a separate medium bowl, whisk together all the sauce ingredients: shoyu, water, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, cornstarch, and the optional gochugaru and honey, until well combined and the cornstarch is fully dissolved.
⏱️ 5 min
- 6
Pour the whisked teriyaki sauce evenly over the chicken and onions in the crockpot.
⏱️ 1 min
- 7
Cover the crockpot and cook on LOW for 4 1/2 hours or on HIGH for 2 to 2 1/2 hours, or until the chicken is very tender and reaches an internal temperature of at least 185°F.
⏱️ 150 min
- 8
During the final 30 minutes of cooking, if using, add the broccoli florets to the crockpot, stirring gently to submerge them in the sauce.
⏱️ 30 min
- 9
Once cooked, remove the chicken from the crockpot. You can shred the chicken with two forks or serve the thighs whole. Serve the chicken over steamed rice.
⏱️ 5 min
- 10
Spoon plenty of the delicious teriyaki sauce from the crockpot over the chicken and rice. Garnish with sliced green onions and an optional sprinkle of sesame seeds before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Teriyaki Chicken
For the Chicken and Crockpot
- 2 pounds boneless, skinless chicken thighs
- 1 onion, medium, sliced
- 2 tablespoons butter, optional, for searing
- as needed SPG seasoning, salt, pepper, garlic powder
- 2 cups broccoli florets, optional
For the Teriyaki Sauce
- 1 cup shoyu
- 1/4 cup water
- 1 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon ground ginger
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons cornstarch
- 1 tablespoon gochugaru, optional
- 1 teaspoon honey, optional
For Serving
- as needed steamed rice
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon sesame seeds, optional, for garnish
Instructions
- 1
Pat the boneless, skinless chicken thighs dry with paper towels. Lightly season the chicken thighs with SPG (salt, pepper, garlic powder) on all sides for extra color and flavor.
⏱️ 5 min - 2
Heat the 2 tablespoons of butter (if using) in a large skillet over medium-high heat. Once hot, sear the seasoned chicken thighs for 2 to 3 minutes per side, just until lightly browned. The chicken does not need to be fully cooked through at this stage.
⏱️ 6 min - 3
Place the sliced medium onion evenly in the bottom of your crockpot.
⏱️ 2 min - 4
Arrange the seared chicken thighs on top of the sliced onions in the crockpot.
⏱️ 1 min - 5
In a separate medium bowl, whisk together all the sauce ingredients: shoyu, water, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, cornstarch, and the optional gochugaru and honey, until well combined and the cornstarch is fully dissolved.
⏱️ 5 min - 6
Pour the whisked teriyaki sauce evenly over the chicken and onions in the crockpot.
⏱️ 1 min - 7
Cover the crockpot and cook on LOW for 4 1/2 hours or on HIGH for 2 to 2 1/2 hours, or until the chicken is very tender and reaches an internal temperature of at least 185°F.
⏱️ 150 min - 8
During the final 30 minutes of cooking, if using, add the broccoli florets to the crockpot, stirring gently to submerge them in the sauce.
⏱️ 30 min - 9
Once cooked, remove the chicken from the crockpot. You can shred the chicken with two forks or serve the thighs whole. Serve the chicken over steamed rice.
⏱️ 5 min - 10
Spoon plenty of the delicious teriyaki sauce from the crockpot over the chicken and rice. Garnish with sliced green onions and an optional sprinkle of sesame seeds before serving.
⏱️ 5 min