Dump and Go Crockpot Teriyaki Chicken: Easy 7-step Wonder

Scale

2 pounds boneless, skinless chicken breasts or thighs

1/2 cup low-sodium soy sauce

1/2 cup honey or brown sugar

1/4 cup rice vinegar or apple cider vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated (or 1 teaspoon ground)

1 tablespoon sesame oil

2 tablespoons cornstarch + 2 tablespoons water

Sesame seeds and green onions for garnish

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1. Place chicken in the crockpot.

2. Whisk soy sauce, honey, vinegar, garlic, ginger, and sesame oil, then pour over chicken.

3. Cook on low for 6 hours or high for 3–4 hours until chicken is tender.

4. Remove chicken, shred with forks, and set aside.

5. Stir cornstarch slurry into the sauce and cook on high for 10 minutes to thicken.

6. Return shredded chicken to the sauce and stir to coat.

7. Garnish with sesame seeds and green onions before serving.

Use chicken thighs for juicier results.

Add vegetables such as broccoli or peppers in the last 30 minutes.

Make it spicy with sriracha or red pepper flakes.

Freeze portions for easy future dinners.