Description
A hands-off recipe featuring tender chicken thighs cooked in a glossy, savory teriyaki glaze, perfect for busy nights.
Ingredients
Scale
- 1.2 kg (about 2.5–3 lb) bone-in, skin-on chicken thighs
- 240 ml (1 cup) low-sodium soy sauce
- 160 g (3/4 cup) packed light brown sugar
- 120 ml (1/2 cup) water
- 60 ml (1/4 cup) rice vinegar
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp sesame oil (optional)
- 30 g (3 tbsp) cornstarch
- 60 ml (1/4 cup) cold water
Instructions
- Arrange the chicken in the slow cooker and pour the sauce mixture over it to mostly submerge.
- Whisk together soy sauce, brown sugar, water, rice vinegar, garlic, and ginger; pour over the chicken. Cook on LOW for 4 hours or HIGH for 2–2.5 hours.
- Remove chicken and transfer to a plate; pour remaining cooking liquid into a saucepan and reduce on medium-high for 6–8 minutes.
- Whisk cornstarch and cold water to make a slurry; add to simmering sauce and cook for 1–2 minutes until thickened.
- Return chicken to the pan and spoon the glaze over it or shred the meat and toss with the sauce.
Notes
For deeper flavor, brown thighs skin-side down before adding to the slow cooker. Store leftovers in separate containers for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 29g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: unknown
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 140mg