Description

Tender chicken simmered in a rich teriyaki sauce, served over fluffy rice with green onions and sesame seeds.

Ingredients

Scale

2 lbs boneless skinless chicken thighs
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
4 cups steamed rice
1/4 cup green onions, chopped
2 tablespoons toasted sesame seeds

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Instructions

Prepare your ingredients: Begin by mincing the garlic and ginger. Set them aside to let their flavors develop.
Combine in the slow cooker: Place the chicken thighs in the slow cooker. Pour the low-sodium soy sauce over the top, add brown sugar, and sprinkle the minced garlic and ginger. Gently mix to combine all ingredients.
Cook low and slow: Cover and let the slow cooker work its magic on low for 360 to 480 minutes. The longer you cook, the more tender and flavorful the chicken becomes—it’s worth the wait!
Final touches: After the cooking time, shred the chicken with two forks right in the slow cooker. This allows the meat to soak in the delicious sauce. Give it a good stir to coat every piece.
Serve and garnish: Ladle the teriyaki chicken over fluffy steamed rice. Sprinkle with chopped green onions and toasted sesame seeds for a beautiful presentation.

Notes

Make-ahead tips: Prepare the ingredients ahead of time, storing the minced garlic and ginger in the refrigerator for added freshness at mealtime. Cooking alternatives: No slow cooker? You can also make this dish in the oven, cooking at 300°F (150°C) for about 120 to 180 minutes, or use an instant pot for quicker results. Want to add some vegetables? Toss in broccoli, bell peppers, or carrots during the last hour of cooking for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 20g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg