Crock Pot Teriyaki Chicken

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This week, WellPlated brings us this healthy and easy slow cooker teriyaki chicken recipe, perfect for those with busy schedules wanting to maintain a healthy diet!

Crock Pot Teriyaki Chicken

INGREDIENTS

1 1/2 pounds boneless skinless chicken thighs2/3  cup low-sodium soy sauce3 tablespoons rice vinegar3 tablespoons honey3 tablespoons brown sugar1 clove garlic minced1 tablespoon minced fresh ginger2 tablespoons water1 tablespoon cornstarchToasted sesame seeds for servingChopped green onions for servingPrepared brown rice quinoa, or other whole grain, for serving

PREPARATION

Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Nutrition

SERVING: 1(of 4), without rice

CALORIES: 319kcal

CARBOHYDRATES: 28g

PROTEIN: 35gFAT: 7g

SATURATED FAT: 2g

CHOLESTEROL: 162mg

POTASSIUM: 505mg

FIBER: 1g

SUGAR: 22g

VITAMIN A: 41IU

VITAMIN C: 1mg

CALCIUM: 30mg

IRON: 2mg

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