Description
Tender chicken thighs slow-cooked in a savory, sweet teriyaki glaze. A perfect low-effort dinner that tastes like restaurant quality.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Pat chicken thighs dry with paper towels and place them in the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger.
- Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the cooked chicken from the slow cooker and set aside on a plate.
- Whisk cornstarch and cold water together in a small cup to create a slurry.
- Stir the slurry into the hot liquid remaining in the slow cooker.
- Cook on high for 15 minutes until the sauce has thickened into a glossy glaze.
- Return the chicken to the pot, toss to coat in the glaze, and serve.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Japanese-Inspired