Description
A hands-off, flavor-packed slow cooker teriyaki chicken recipe that’s naturally gluten-free and perfect for busy weeknights.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- ½ cup gluten-free soy sauce (120 ml)
- ¼ cup brown sugar (50 g)
- 2 tablespoons rice vinegar (30 ml)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup water (120 ml)
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Lightly spray or grease the inside of the slow cooker to prevent sticking.
- In a medium bowl, whisk together gluten-free soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and water until sugar dissolves.
- Place chicken thighs evenly in the slow cooker and pour the sauce over them, coating all pieces.
- Cover and cook on low for 4 hours until chicken is tender and sauce is glossy.
- About 10 minutes before serving, mix cornstarch and water to make a slurry. Stir into the slow cooker, switch to high heat, and cook uncovered for 10 minutes to thicken the sauce.
- Garnish with sliced green onions and sesame seeds. Serve hot over rice or vegetables.
Notes
Use chicken thighs for juiciness; fresh garlic and ginger add best flavor. Don’t skip the cornstarch slurry to thicken the sauce. Sauce thickens more if cooked longer on high with lid off. Sauce can be blended for extra smoothness. Leftovers taste better the next day. Can be made on stovetop or Instant Pot with adjusted cooking times.
- Prep Time: 10 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 12
- Fat: 9
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: teriyaki chicken, crockpot, slow cooker, gluten-free, easy dinner, weeknight meal, chicken thighs, homemade teriyaki sauce