Easy Slow Cooker Teriyaki Chicken

Ingredients

• 2 pounds boneless skinless chicken thighs (approximately 6 thighs)

• ground pepper to taste

Teriyaki Sauce

• 1/2 cup soy sauce (regular or reduced sodium)

• 1/4 cup apple cider vinegar

• 1/2 cup sugar (white/regular)

• 1 clove garlic minced (or 1/2 teaspoon garlic powder)

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground black pepper

• 1 Tablespoon cornstarch

Optional

• 10-12 ounces steamed broccoli - cooked to your preference, added AFTER chicken is cooked and shredded.  I use a frozen steamer bag of broccoli florets 

• sesame seeds for sprinkling on top

Directions

Spray slow cooker with non-stick cooking spray, place chicken thighs in a single layer in cooker, season with pepper.

In a small sauce pan over medium heat, add all of the sauce ingredients and whisk together. Allow to come to a simmer/bubbling, whisking often until sauce thickens. 

When sauce is ready, pour evenly over chicken coating well (lift chicken so sauce gets underneath).

Cook on high 2 1/2 to 3 hours or on low for 4-5 hours. *Cooking times will vary depending on your slow cooker/crock pot. Adjust cooking times accordingly. Some slow cookers may take 3-4 hours on HIGH and 4-6 hours on LOW. Chicken should reach a safe 165°F before serving.

When ready, shred chicken with two forks. Add cooked broccoli (optional) stir, serve chicken and sauce over rice. Enjoy!

Chicken is also great with green beans, carrots, sugar snap peas and more.

Tips

• Chicken breasts can be subbed for thighs. Be sure to use fresh chicken, not frozen - frozen chicken in bags tend to have a lot of extra juice/liquid/broth added.

• The next time you grill chicken, give this teriyaki sauce a try – it makes awesome barbecue chicken!