Ingredients:

  • lbs boneless, skinless Chicken Thighs
  • medium Onion, thinly sliced
  • ½ cup Soy Sauce (low sodium preferred)
  • ½ cup Honey or Brown Sugar
  • ½ cup Water or Chicken Broth
  • tablespoons Rice Vinegar
  • tablespoon Fresh Ginger, grated
  • cloves Garlic, minced
  • teaspoon Sriracha or Chili Garlic Sauce (optional)
  • tablespoons Cornstarch
  • ¼ cup Cold Water

Instructions:

  1. Prepare the Sauce: In a medium bowl, vigorously whisk together the soy sauce, honey/sugar, water/broth, rice vinegar, ginger, garlic, and Sriracha (if using). Ensure the sugar is mostly dissolved.
  2. Load the Crockpot: Place the chicken thighs into the bottom of the slow cooker insert. If using onions, scatter them around the chicken.
  3. Combine & Cook: Pour the entire teriyaki sauce mixture evenly over the chicken. Secure the lid. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the chicken is fork-tender.
  4. Shred (Optional): Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat slightly, or leave the thighs whole if preferred. Return the chicken to the sauce in the cooker.
  5. Create the Glaze: In a separate small bowl, whisk the cornstarch and cold water until completely smooth—this is your slurry.
  6. Thicken: Stir the slurry into the hot liquid in the slow cooker. Secure the lid and cook on HIGH for 15-30 minutes, stirring halfway through, until the sauce has thickened considerably and is glossy.
  7. Serve: Taste and adjust seasoning if necessary. Serve hot over rice or noodles, garnished with toasted sesame seeds and sliced spring onions.