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Slow Cooker Teriyaki Chicken

overhead shot of teriyaki chicken served over white rice garnished with green onion and sesame seeds
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5 from 1 review

Ingredients

Units Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce or coconut aminos
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 3 tablespoons water
  • 1 tablespoon arrow root starch or corn starch
  • 1/2 teaspoon ground ginger
  • salt and pepper to taste

Instructions

Slow Cooker

  1. Add the soy sauce, honey, rice vinegar, water, starch, and ground ginger to the slow cooker. Whisk until well blended and there are no lumps.
  2. Gently toss in the chicken.
  3. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.

Instant Pot

  1. Add the soy sauce, honey, rice vinegar, water, starch, and ground ginger to the Instant Pot. Whisk until well blended and there are no lumps.
  2. Gently toss in the chicken.
  3. Close lid and seal valve. Set high pressure and cook for 8 minutes.
  4. When cooking time is complete, quick release the pressure.

Find it online: https://fitslowcookerqueen.com/slow-cooker-teriyaki-chicken/

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