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Crave takeout but wanna chill at home? Toss some chicken thighs in the slow cooker and let them hang out in a sweet and salty sauce. They get super soft and break apart easy. Costs way less than grabbing food to-go and it's barely any work.
Why You'll Love It
Forget about ordering delivery—you can whip up this dish using what you've already got in your kitchen. The flavor's awesome because you know what's in there—nothing funky. Leftovers are awesome for another meal. Even picky eaters and adults dig it.
Stuff You'll Need
- Rice: Serve the chicken on top of this
- Green Onions: Chop these for a fresh finish
- Sesame Seeds: To sprinkle over at the end
- Cornstarch: Thickens up your sauce
- Water: For blending the cornstarch
- Ginger: Grab a chunk and grate it up
- Garlic: Four cloves, sliced or chopped
- Brown Sugar: 1/4 cup for a touch of sweetness
- Honey: 1/4 cup for yummy stickiness
- Rice Vinegar: Pour in 1/4 cup
- Soy Sauce: Use 1 cup, go for the low-sodium if you can
- Chicken Thighs: About 3 pounds, no bones or skin
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Simple Teriyaki Magic
- Dive in and serve:
- Lay it on some rice and hit it with sesame seeds and chopped green onions.
- Get everything combined:
- Put the shredded chicken back in the thick sauce and stir so every bit is saucy.
- Make your sauce thicker:
- Simmer the sauce while you stir for a couple minutes till it turns glossy and thick.
- Time to fix your sauce:
- Strain the sauce into a pan, mix cold water with cornstarch, then add that in and stir.
- Pull the chicken apart:
- Take the chicken out and shred using two forks.
- Let it take its time:
- Pop the lid on, set to high for about 2 hours or low for 4. You’ll know it’s done when the chicken falls apart.
- Cover with sauce:
- Pour your mixed sauce over the chicken so it gets everywhere.
- Mix up your sauce:
- In another bowl, whisk soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger until the sugar is all gone.
- Get chicken in the slow cooker:
- Lay those chicken thighs flat right in the slow cooker. Don’t stack them or they won’t cook right.
Awesome Takeout Swap
Your kitchen will smell great while this cooks away. You spend less money than takeout, and you actually know what’s in your food. So good for nights you’re craving Chinese food but wanna stay in.
Tastier Homemade Sauce
Making your own sauce is way better than just using the bottled stuff. Chopping up fresh garlic and ginger gives a punch of extra flavor. Rather it sweeter? Drizzle more honey. Not big on sweet? Cut the sugar. For more kick, splash a bit more vinegar in.
Picking the Right Meat
Go for chicken thighs—they stay moist and soak up all the flavor. Their darker meat is perfect here. If you want to use chicken breast, that's cool, just shorten the cooking time. Try cutting all pieces about the same size so they cook evenly.
Relaxed Cooking Tricks
Start this in the morning and by dinnertime, you’re set. No need to stir or watch it. Rice only takes about 20 minutes—wait till the chicken’s nearly ready to start that. Want a thicker sauce? Just stir in a little more cornstarch mix.
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Leftover Game Strong
It’ll keep in the fridge for four days tucked in lidded containers. Heat it up in a skillet or hit the microwave. If the sauce gets thick, stir in a splash of water. Freezes well up to three months—skip freezing your rice and just make some fresh when you’re ready to eat.
Frequently Asked Questions
- → Can I use chicken breasts?
Totally, but thighs are a better choice in slow cookers since they stay really moist. If you're using breasts, keep an eye on them – they might finish about 30 minutes earlier. Larger pieces help keep them juicy. Some people mix thighs and breasts together for the best of both worlds! Wanna boost breast flavor? Quickly brown them before adding, but be careful – breasts can dry out fast in a slow cooker.
- → How do I make the sauce thicker?
Simple! Use 1 1/2 spoons of cornstarch instead of just one. Blend it with cold water first so it doesn’t clump. Need another trick? Remove the lid during the last 30 minutes to let the sauce cook down. Add a bit of honey if you want a thicker, stickier sauce. Want it extra thick? Double your cornstarch mix. Heads up – sauces thicken up more once they cool. Prefer serving over rice? A thinner sauce soaks in better!
- → Need it gluten-free?
No problem! Replace regular soy sauce with gluten-free options like tamari. Coconut aminos work too, but they’re sweeter – cut back on the sugar. Check all your other ingredients like rice vinegar and cornstarch for hidden gluten. Most brands are naturally safe, but it's worth double-checking. Gluten-free tastes just as amazing with this recipe!
- → Can I cook it overnight?
Go for it! Put it on low before bed and let it cook for about 8 hours. When it’s ready, switch to ‘warm’ mode if your slow cooker has that option. Don’t keep it on ‘warm’ for over 4 hours though – the chicken could turn soft and mushy. If you're starting super early, you could use frozen chicken instead to buy some time. Just don’t let it sit all day after cooking – play it safe for food safety!
- → What goes good with it?
Rice is always a winner – soaks up all the delicious sauce. Pair with steamed veggies like broccoli or snap peas. An Asian slaw with a tangy rice vinegar dressing adds crunch, or whip up a quick cucumber salad. For low-carb options, try cauliflower rice or zucchini noodles. Got frozen stir-fry veggies? Toss them into the slow cooker during the last hour for easy sides. Pro tip: always keep some frozen veggies handy!
Conclusion
Crazy about these flavors? Make spring roll bowls for variation. Use this tender chicken to fill lettuce wraps for something lighter. The same sauce works great for teriyaki salmon too – give it a try next time.