Slow Cooker Teriyaki Chicken

Name: Slow Cooker Teriyaki Chicken
Prep time: 15 min
Cook time: 4 h 20 min
Total time: 4 h 35 min
Cuisine: Japanese
Ingredients: 4 tbsp Soy Sauce; 3 tbsp Mirin; 1 tbsp Honey; 3 cloves Garlic; 2½ tbsp Ginger; 1½ lb Chicken Thigh; 10½ oz Jasmine Rice; 1 lb Broccoli; 1 tbsp Cornstarch; ½ oz Sesame Seeds

By Eatpace

Chicken thighs cook in a ginger-soy sauce until tender enough to shred, then get served over rice with broccoli and sesame. The slow cooker handles the chicken while you get on with your day.

Total: 275 min; 15 prep · 260 cook
Serves: 4; Scale it below
Calories: 612; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Shredded teriyaki chicken over rice with broccoli and sesame seeds.

275 min

Method

7 steps 15 min prep · 260 min cook

Prep

Step 1. Stir Soy Sauce, Mirin, Honey, Garlic, Ginger and some of the Water in a slow cooker. Add Chicken Thigh and turn to coat.
Step 2. Cover and cook on low until the chicken is cooked through and pulls apart easily, about 4 hours.
Step 3. Meanwhile, during the last 25 minutes, bring Jasmine Rice and some of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and rest, covered, for 10 minutes.
Step 4. Meanwhile, put Broccoli and some of the Water in a covered skillet over medium heat. Steam until bright green and tender-crisp, about 5 minutes; drain and remove from the heat.
Step 5. Transfer the chicken to a plate and shred with forks. Pour the cooking liquid into a small saucepan, skimming off excess fat; stir Cornstarch with the rest of the Water in a small bowl.

Cook

Step 6. Bring the cooking liquid to a simmer over medium heat. Stir in the cornstarch mixture and simmer until the sauce coats a spoon, about 2 minutes. Return the shredded chicken to the sauce and stir to coat.

Finish & serve

Step 7. Fluff the rice and divide among bowls. Add the chicken and broccoli, spoon over the sauce and sprinkle with Sesame Seeds.

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Tips

Good to know

Chicken is safe at 165°F; cook it until it also shreds easily.

Swap it

Use gluten-free tamari instead of soy sauce if needed, and check that the mirin is gluten-free.

Leftovers

Cool leftovers promptly in shallow containers, refrigerate for up to 3 days and reheat until steaming hot.

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