Tender chicken in a glossy sauce packed with flavour. This Slow Cooker Teriyaki Chicken is not only delicious, it is also a really quick dish even in the slow cooker! When I asked my followers on Facebook what recipes they wanted to see, slow cooker recipes came out on top. I am always up for developing new slow cooker recipes because I love how easy they are to prepare and then leave to do their own thing.
When looking at the slow cooker recipes already on my blog, I realised they were either British or Mexican inspired recipes. So my inspiration was to broaden this and go Asian.
Teriyaki Chicken is something I have always liked but never actually made myself. Well I have made it using a jar of sauce in the past, but I’m pretty sure we can’t count that! I assumed that it would be easier to buy a jar rather than make the sauce myself, but I was wrong.
I used a recipe by Woks of Life as a base for my Slow Cooker Teriyaki Chicken to get the ratios of my sauce right. I tweaked it by adding the honey and adapted it for a slow cooker. Even though this is a slow cooker dish, it can actually be a quick slow cooker dish – yes they do exist! This Slow Cooker Teriyaki Chicken can be cooked in just over two hours. I love slow cooking, but sometimes you don’t have five plus hours to wait for a dish to come together.
Teriyaki Chicken is something I think a lot of people will have eaten before so is a familiar dish. I recently found out that teri means ‘gloss’ and yaki means ‘to grill or sear’. So it was important to me to make sure my sauce was thick and glossy. I prefer to use chicken thighs, especially when slow cooking because I think it stays moist better than breast.
Mr Curly gave this Slow Cooker Teriyaki Chicken a big thumbs up so I can see this becoming a regular recipe in our house.
Slow Cooker Teriyaki Chicken
Tender chicken in a glossy sauce packed with flavour. This Slow Cooker Teriyaki Chicken is not only delicious, it is also a really quick dish even in the slow cooker!
- 1 kg chicken thighs bones and skin removed
- 3½ tbsp Mirin
- 3½ tbsp light soy sauce
- 1½ tbsp dark soy sauce
- 2 tbsp light brown sugar
- 1 tsp ginger grated
- 1½ tbsp sesame oil
- 1 tbsp cornflour
- 2 tbsp runny honey
- spray oil
- 1 tbsp cornflour mixed with water
- 2 spring onions sliced
- 1 tbsp sesame seeds
Remove the skin and bones from the chicken thighs and cut into large chunks.
Brown the chicken thighs in the slow cooker dish on the hob with some spray oil (if you slow cooker allows). If not, do this is in a frying pan.
Mix together all of the sauce ingredients in a jug.
Add the chicken back to the slow cooker and pour the sauce. Stir to coat the chicken in the sauce. Leave to cook for 2 hours on high or 4 hours on low. Stir the chicken once or twice throughout the cooking time.
Ten minutes before serving, mix the remaining cornflour with water and stir through.
Serve with boiled rice sprinkled with sliced spring onions and sesame seeds.