Slow-Cooker Teriyaki Chicken
I’m kind of obsessed with teriyaki…teriyaki chicken…teriyaki salmon…teriyaki tofu…I love it all.
I make it with some frequency so it’s a bit shocking that it hasn’t turned up on the blog, yet. But, it wasn’t until this week that I thought to try cooking it in my slow-cooker! You see, I’m very picky about slow-cooker recipes. I’ve tried dozens, but I find that 90% turn out boring and bland. The flavors get muddled after cooking for so long, or something. This recipe, however, is neither boring, nor bland!
Shockingly, it totally worked in the slow-cooker! It’s tangy and sweet, and really freakin’ tasty over some short grain rice seasoned with a little rice vinegar.
The trouble with slow-cooker food is that it all turns kinda brown and boring looking, but I assure you that there is nothing boring about this chicken 🙂
Oh! Also, this recipe takes a much shorter amount of time than most slow-cooker recipes (only about 2-3 hours on low), so keep that in mind; don’t start it in the morning and think you can leave it all day. You’ll be left with overcooked chicken!
Ingredients
- 5 tbsp low-sodium soy sauce
- 4 tbsp dry sherry (or sake)
- 2 tbsp mirin (Japanese rice cooking wine)
- 1 tbsp rice vinegar
- 3 tbsp honey
- 1 tsp gochujang (or any chili paste you have, sriracha would be great)
- 1 tsp peanut oil
- 2 garlic cloves, sliced
- 1/2 cup chopped red onion
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 tsp cornstarch
- 1 to 2 tbsp chopped chives
Instructions
- Add all of the ingredients, through the red onion, to the slow-cooker and whisk to combine.
- Add in the chicken chunks and stir to coat.
- Set the slow-cooker to low and cook for 2 to 3 hours.
- With a slotted spoon, remove the chicken from the slow cooker and place in a bowl. Cover with tin foil.
- Turn the slow-cooker to high and whisk in the cornstarch. Cook, stirring for about 10-15 minutes. Add the chicken back in and stir to coat. Allow to cool for 10 minutes until slightly thickened.
- Serve over rice, sprinkled with chives.
Do you have a favorite slow-cooker recipe? Please share it with me in the comments below!
Hi Rachel,
How are you? I loved the teriyaki chicken it was delicious. The sauce didn't thicken up the way I thought it would after adding the cornstarch. Are u supposed to stir the whole 10-15 after adding the cornstarch? I used green onions instead of chives as a garnish. It was an excellent recipe. Going to try the Vanilla bean panna cotta and Oreo cheesecake bars and I am not even a big desert person.
So glad you enjoyed the chicken! The sauce really doesn't thicken as much as teriyaki chicken made in a wok, but it does help if you keep stirring the whole time. The more you allow it to cool, the thicker it will get. Also, if you want it to get nice and thick super fast, you can transfer it to a pan on the stove and heat it over high heat to evaporate some of the water 🙂
Good luck with the panna cotta and cheesecake bars (the panna cotta is especially simple)! Let me know if you have any questions!
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