Ingredients
Equipment
Method
- Place chicken thighs at the bottom of the crock pot.
- In a small bowl, mix teriyaki sauce, honey, garlic, ginger, and soy sauce.
- Pour the sauce mixture evenly over the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- In the last 30 minutes of cooking, mix cornstarch and cold water to form a slurry. Stir it into the crock pot to thicken the sauce.
- Once cooked, shred or slice the chicken and stir to coat it in the thickened glaze.
- Serve hot over rice. Garnish with sesame seeds and green onions if desired.
Notes
Chicken breasts can be used but are leaner, monitor cook time.
Add pineapple or bell peppers in the last hour for variety.
Store leftovers in the fridge for up to 4 days or freeze up to 2 months.