Ingredients:

  • 1.4kg (3 lbs) boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
  • 120 ml (½ cup) soy sauce (low sodium recommended)
  • 120 ml (½ cup) water
  • 90 ml (⅓ cup) packed brown sugar
  • 60 ml (¼ cup) honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • Sesame seeds (optional)
  • Sliced green onions (optional)

Instructions:

  1. Cut chicken thighs into bite-sized pieces.
  2. In a mixing bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, grated ginger, ground ginger, sesame oil and black pepper.
  3. Place the chicken in the slow cooker. Pour the teriyaki sauce over the chicken, ensuring it's evenly coated.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and tender.
  5. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry.
  6. Pour the cornstarch slurry into the slow cooker. Stir well and cook on high for another 15-20 minutes, or until the sauce has thickened to your liking.
  7. Garnish with sesame seeds and sliced green onions (if using). Serve hot over rice. Enjoy this delicious crockpot teriyaki chicken!