Slow Cooker Teriyaki Chicken Thighs
This Slow Cooker Teriyaki Chicken is tender, juicy, incredibly flavorful, and best of all...it is ultra easy to make and requires just a couple steps.
Servings: 4 servings
Calories: 668kcal
Ingredients
- 2 pounds chicken thighs (with bones and skin)
- ¾ cup soy sauce
- ½ cup brown sugar
- 1-12 ounce can Sprite
- 2 garlic cloves minced
- 1 tablespoon sesame oil
Instructions
- Combine all ingredients (except chicken) and stir until sugar is dissolved.
- Add the chicken thighs to the slow cooker and pour the sauce over the top.
- Cook on high heat for 3 hours, or low for 6 hours. Cooking on low heat results in more tender, juicy chicken.
- Remove the chicken from slow cooker and place on a lined baking sheet.
- Place it under the broiler to allow the skin to crisp. I try to place it at least 12 inches from the heat so the skin crisps more evenly. It should take about 3-4 minutes, but all broilers are different. Be careful to watch it to ensure it doesn't burn.
- Garnish with sesame seeds and serve with steamed white rice and extra teriyaki sauce (below) on the side.
To Thicken the Teriyaki Sauce:
- Pour 2 cups of the cooking liquid in a sauce pan and heat to simmering. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a cornstarch slurry.
- Slowly pour the cornstarch slurry into the saucepan, while continuously stirring. The sauce should thicken and become glossy.
Notes
- I recommend using low heat instead of high as the chicken comes out more tender and juicy. However, if you're in a time crunch, high heat will work.
- Be sure to watch the chicken while broiling it to ensure it doesn't burn.
- Add additional cornstarch slurry to the sauce if it's not thick enough. Make it as thick or thin as you like.
Nutrition
Calories: 668kcal | Carbohydrates: 31g | Protein: 41g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 2613mg | Potassium: 623mg | Sugar: 27g | Vitamin A: 175IU | Calcium: 50mg | Iron: 2.9mg