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Slow Cooker Teriyaki Chicken Bowl

A comforting bowl filled with tender, juicy chicken thighs cooked in a sweet and savory teriyaki sauce, served over rice for a satisfying weeknight dinner.
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 223
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lb boneless skinless chicken thighs Use pieces that are similar in size.
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 cup chicken broth Can substitute with vegetable broth.
  • 1/4 cup low-sodium soy sauce Regular soy sauce can be used if reduced salt is adjusted.
  • 1/4 cup honey Can substitute with maple syrup.
  • 1/2 to 1 tsp crushed red pepper flakes Adjust to taste.
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp cornstarch Can use arrowroot powder as a thickener alternative.
  • 3 tbsp cold water
  • Hot cooked white or brown rice For serving.
  • Minced fresh cilantro and sesame seeds (optional) For garnish.

Method
 

Preparation
  1. Place the chicken thighs in a 4-quart slow cooker, then top them with sliced onion, minced garlic, and fresh ginger.
  2. In a bowl, whisk together the chicken broth, soy sauce, honey, red pepper flakes, and black pepper. Pour this mixture over the chicken in the cooker.
Cooking
  1. Cover and cook on LOW for 3 1/2 to 4 hours until the chicken is tender and reaches an internal temperature of 165°F / 74°C.
  2. Remove the chicken and whisk the cornstarch with cold water until smooth, then stir it into the cooking liquid in the slow cooker.
  3. Cover and cook on HIGH for an additional 15 to 30 minutes until the sauce thickens.
Serving
  1. Shred the chicken into bite-sized pieces and return it to the sauce. Stir well to ensure the chicken is coated.
  2. Serve the teriyaki chicken over hot cooked rice and garnish with fresh cilantro and sesame seeds if desired.

Notes

This dish pairs well with steamed broccoli, roasted carrots, or a light cucumber salad. Store leftovers in an airtight container for up to 4 days or freeze for 3 months. Reheat on stovetop or microwave, adding a splash of liquid if necessary.