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A bowl of shredded teriyaki chicken over jasmine rice with steamed broccoli and sesame seeds
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Slow Cooker Teriyaki Chicken Bowls

Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 6 servings
Calories: 485kcal

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 0.5 cup soy sauce
  • 0.25 cup hone y
  • 0.25 cup brown sugar
  • 0.25 cup rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic , minced
  • 0.25 tsp black pepper
  • 2 tbsp cornstarc h
  • 0.25 cup cold water
  • 3 cups cooked jasmine rice
  • 2 cups steamed broccoli florets
  • 1 tbsp sesame seeds
  • 2 green onions , thinly sliced

Instructions

  • Place the chicken thighs in an even layer at the bottom of the slow cooker.
  • In a medium mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and black pepper until well combined.
  • Pour the sauce mixture over the chicken thighs.
  • Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit.
  • Remove the chicken from the slow cooker and shred with two forks or cut into bite-sized pieces.
  • Transfer the cooking liquid from the slow cooker to a small saucepan and bring to a simmer over medium heat.
  • In a small cup, whisk the cornstarch and cold water to create a slurry, then stir it into the simmering sauce.
  • Continue to simmer the sauce for 3 to 5 minutes until it has thickened into a glaze.
  • Toss the shredded chicken with the thickened glaze.
  • Serve the chicken over portions of jasmine rice with steamed broccoli, garnished with sesame seeds and sliced green onions.