Easy Crockpot Teriyaki Chicken

Between being a full-time college student and full-time mom, the last thing I want to do at the end of the day is cook.

This easy crockpot teriyaki chicken has been a staple in my household since I first made it over a year ago. Rather you need it in 3 hours or 8, you can dump all the ingredients in and let the crockpot work its magic. Unlike most crockpot meals that are ready when the timer is up, this recipe calls for an extra step. But don't stress; trust me, it's worth it.

Ingredients:

Crockpot

1. 3-4 boneless, skinless chicken breasts or thighs (fresh or frozen)
2. 1/3 cup soy sauce (low sodium or regular)
3. 2/3 cup water
4. 2 tbsp brown sugar (packed)
5. 2 tbsp rice vinegar
6. 3 tbsp honey
7. 1 tsp sesame oil
8. 2 tsp ground ginger
9. 2 tsp garlic (minced)

Stove

1. 1/3 cup water
2. 3 tbsp cornstarch

Cooktime:

3-4 hours on high or 7-8 hours on low

Begin by combining 1/3 cup soy sauce, 2/3 cup water, 2 tbsp brown sugar, 2 tbsp rice vinegar, 3 tbsp honey, 1 tsp sesame oil, 2 tsp ground ginger, and 2 tsp garlic to a medium bowl. Mix until combined.

Tip:

Make sure you mix slowly so you don't splash the sauce everywhere.

Cooktime:

3-4 hours on high or 7-8 hours on low

Tip:

When using frozen chicken always opt for the longer time option. If you thaw your chicken before placing it in the crockpot you can then cook it in a shorter amount of time.

Pour sauce from crockpot into a medium saucepan. Over medium-high heat add 1/3 cup water and bring to a boil.

Once the sauce is boiling, add 3 tbsp on cornstarch while whisking.

Tip:

Whisk in a little cornstarch at a time, this way your sauce will not turn out clumpy.

Enjoy your teriyaki chicken over your favorite rice or noodles, with a side of veggies, or on its own!