Skyler It’s getting cooler outside and the comfort food cravings are in full-swing. Since I don’t have the time to spend all day in the kitchen, my slower cooker has come out swinging. This recipe is a slow-simmered take on chicken teriyaki. It’s sweet, savory, and little bit spicy. Plus a breeze to throw together. As usual, the sauce changes depending on what I have in the fridge but it’s always delicious. I prefer to chicken thighs for this recipes, which stay moist and delicious with the long cooking time, but the forgiving sauce makes breast a reliable option, too.
How you serve it is all up to you. Here are some of our favorite ways to make it shine.
- Serve over white or brown rice with steamed veggies
- Spoon into slider buns with kimchi and/or pickled veggies
- Spoon into butter lettuce leaves
- Roll up in flour tortillas with broccoli slaw
- Serve alongside grilled sliced pineapple
- Toss with cooked udon noodles and shredded cabbage
Slow Cooker Teriyaki Chicken Thighs
This recipe is sweet, spicy and delicious. If you like, add chopped bell pepper, fresh mushrooms, or another favorite veggie to the chicken about 30 minutes before serving.
Equipment
- Slow cooker
Ingredients
- 2 lb. skinless, boneless chicken thighs or breast, or boneless pork ribs
- 1/3 cup ketchup or bbq sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup pineapple juice, apple juice, or orange juice
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced or 1 tsp. dry ginger
- 1 tsp. crushed red pepper or sriracha sauce
- 1/4 cup onion, finely chopped
- Hot cooked rice, slider buns, or desired serve-alongs
- Toppers, such as sliced green onions, kimchi, or pickled vegetables
Instructions
- Place chicken thighs in slow cooker.
- Whisk together all remaining ingredients until combined. Pour over chicken.
- Cover and cook on LOW 5 hours.
- Shred chicken and serve over rice or on slider buns. Add desired toppers.
