Dump and Go Crockpot Teriyaki Chicken

A simple and flavorful teriyaki chicken made in a slow cooker, perfect for busy weeknight dinners.

Scale

1.2 kg (2.5 lb) boneless, skinless chicken thighs
180 ml (3/4 cup) reduced-sodium soy sauce
120 g (1/2 cup, packed) dark brown sugar
60 ml (1/4 cup) mirin or dry sherry
30 ml (2 tbsp) rice vinegar
3 cloves fresh garlic, minced
2 tbsp (about 20 g) fresh ginger, minced
15 ml (1 tbsp) sesame oil
30 g (2 tbsp) cornstarch
60 ml (1/4 cup) cold water
Optional: crushed red pepper flakes, toasted sesame seeds, chopped green onions for garnish

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In a medium bowl, combine the soy sauce, dark brown sugar, mirin, rice vinegar, minced garlic, and minced ginger. Whisk until mostly dissolved.
Place the chicken thighs in the slow cooker and pour the sauce over them. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Once cooked, shred the chicken with two forks.
To thicken the sauce, combine the cornstarch and cold water in a small bowl to create a slurry. Add to the cooking liquid in the slow cooker or a skillet, and heat while stirring until thickened (about 1–2 minutes).
Return the shredded chicken to the sauce, add the sesame oil, and toss to coat. Serve topped with sesame seeds and chopped green onions.

Using thighs ensures moist, tender chicken. Adjust cooking time to avoid dryness, especially on HIGH.