Can I use chicken thighs instead of chicken breasts in this recipe?

Yes! While chicken breasts are typically used for a leaner result, chicken thighs are a great substitute. They offer a richer flavor and tend to stay juicier during the slow-cooking process. Whether you use breasts or thighs, the slow cooker will work its magic.

Is it necessary to use mirin in this recipe?

Mirin is a key ingredient for authentic teriyaki flavor, providing a distinct sweetness and depth. While it's highly recommended for the best results, you can substitute it with a small amount of white wine or rice vinegar mixed with sugar if you don’t have mirin on hand.

Can I make this recipe gluten-free?

Absolutely! To make the Crock Pot Teriyaki Chicken gluten-free, simply use gluten-free soy sauce in place of regular soy sauce. This swap will ensure the recipe remains delicious while accommodating those with gluten sensitivities.

Crock Pot Teriyaki Chicken Recipe – Easy & Delicious

Crock Pot Teriyaki Chicken Recipe

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Crock Pot Teriyaki Chicken is a flavorful, easy-to-make dish that requires just 5 minutes of prep time. The slow cooker does all the work, creating tender, juicy chicken in a rich, homemade teriyaki sauce. It’s perfect for busy weeknights and can be served with rice, stir-fried veggies, or an Asian salad.

Author: Kate
Prep Time: 5 minutes
Cook Time: 3 hours on high or 6 hours on low
Total Time: 3 hours 5 minutes on high or 6 hours 5 minutes on low
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Asian

Ingredients

Scale

2 pounds chicken breasts
1/2 cup honey
3/4 cup soy sauce (or gluten-free soy sauce)
2 tablespoons rice vinegar
1/4 cup mirin
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon cool water

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Instructions

Whisk together the sauce ingredients in the slow cooker.
Place chicken breasts into the slow cooker, ensuring they are coated with the sauce.
Cover and cook on low for 6 hours or high for 3 hours until chicken is fork-tender.
Remove the chicken and shred it using two forks or a standing mixer.
Strain the sauce into a saucepan and thicken with a cornstarch-water mixture.
Mix half of the thickened sauce into the shredded chicken and save the rest for serving.
Serve with rice, stir-fried vegetables, or an Asian salad.

Notes

If using chicken thighs instead of breasts, the cooking time may vary slightly.
For a gluten-free version, use gluten-free soy sauce.
Mirin is essential for authentic teriyaki flavor, but you can substitute with a mix of white wine and sugar if necessary.
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to two months.

Nutrition

Serving Size: 1/2 cup
Calories: 228
Sugar: 20g
Sodium: 1404mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 26g
Cholesterol: 73mg

Find it online: https://thecookingsisters.com/crock-pot-teriyaki-chicken-recipe/