This Slow Cooker Chicken Teriyaki is a must-try. It couldn’t be easier to make this savory and tender chicken. You’ll want to make a big batch of this saucy dish, because it’s going to be an enormous hit with kids and grown-ups alike. 100% finger-licking great.
There are days in summer when we just don’t want to turn on the oven. Or stand in front of a hot stove. Go out into the humid heat and work on a grill? There are even days when we who are self-proclaimed grill monsters won’t go near that fire. The slow cooker is our hero.
Regardless of how busy we are, we still want something worthy of sitting down to the table for, and we’re not doing takeout. Deliciousness is a requirement, and healthy is good.
Perfect timing, because when Tyson® Fresh Chicken asked me to cook up something yummy with their all natural* chicken, I didn’t even have to blink.
Of course, sure, and yes. I’m always doing tasty new things with chicken…
I was already using Tyson Fresh Chicken, and we had just finished a pack of their fresh chicken thighs. Truth.
What we’ve done is try to stay away from artificial ingredients and additives as much as possible. We are those people who stand in the store aisles for way too long, reading the ingredient list of every single thing before tossing it into the cart. Yeah, it can get tricky with the Littles in tow, but I can’t help it.
My poor kids. They’re now regularly doing their own label reading. I haven’t decided if I like that or not, but that’s another story for another time.
Back to the chicken.
With Tyson Fresh Chicken, neither the Littles nor I have to read labels to ensure we’re getting what we want. No artificial ingredients, no added hormones or steroids** and it arrives fresh to the stores, within days of leaving the farm.
Plus, each piece of chicken is hand-trimmed already. I really like that it’s ready to go, since trimming meat is seriously my least favorite task. It made my prep of this Slow Cooker Chicken Teriyaki go super fast.
And we are officially smitten with this chicken we just made. We’ve fallen head over heals for this Slow Cooker Teriyaki Chicken. It was devoured so quickly, I wish I’d made a double batch. More, please.
It’s easy peasy and forever fail-proof. In fact, I habitually make extra sauce so I can keep an extra bottle of it in the fridge to use as a glaze over any protein.
Simply place the chicken thighs and sauce into the slow cooker, walk away, and ring the dinner bell when your house smells amazing. It doesn’t take all day to cook this chicken in the slow cooker, since boneless chicken thighs cook in just a few hours on high. Bonus.
You’ll be able to smell the mouthwatering chicken the minute you walk in the kitchen. It’s phenomenally delicious.
This Slow Cooker Chicken Teriyaki is superbly tender; I highly recommend using thighs for this.
There’s plenty of sauce to go over the chicken and rice, so pour it on.
This dish turned out so amazing, it’s going straight into my regular dinner rotation.
What’s your favorite way to serve chicken?Print
This Slow Cooker Teriyaki Chicken is simply magnificent. Be careful when you shred the meat after cooking, as it is amazingly fork tender. Tip: Make extra, unused sauce and store it in the fridge for future use.
- 3 lbs Tyson Boneless, Skinless Chicken Thighs
- 1 T cornstarch
- 3/4 cups regular soy sauce (Not low-sodium)
- 3/4 cups white sugar
- 1/3 cups packed brown sugar
- 1/3 cups mirin (Japanese sweet rice wine; not rice vinegar)
- 2 cloves garlic, minced
- 1 T freshly grated ginger
- 1 tsp freshly ground black pepper
- 2 TB cornstarch dissolved in 2 TB water
- Optional: Chopped scallions and toasted sesame seeds for garnish
- Make the Sauce: In a bowl, whisk together 1 TB cornstarch, soy sauce, both sugars, Mirin, garlic, ginger, and black pepper. Whisk to combine well.
- Place chicken thighs in a single layer in slow cooker. Pour enough sauce to almost cover the top of chicken. (Save any leftover for boiling after the chicken is cooked or keep it in fridge for future use.)
- Cook on high for 3 hours or just until chicken is cooked through. To keep meat tender, don’t overcook. If you need to keep the slow cooker on longer, use low setting and adjust cook time.
- Remove chicken with slotted spoon and gently shred or cut into pieces (don’t shred too finely, as it will break up more in the sauce)
- Transfer sauce from the slow cooker into a saucepan. Add the 2 TB cornstarch dissolved in 2 TB water, stirring well. Bring to a low boil, stirring continuously, until sauce is thickened.
- Pour sauce over chicken and rice. Garnish with green onions and sesame seeds if desired.
For more delicious recipes visit PickTysonFresh.com
What’s your favorite way to serve chicken? Leave me your answer in the comments and you will be entered to win a gift basket jam-packed with kitchen gadgets and other goodies!
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*Minimally processed. No artificial ingredients.
**Federal regulations prohibit the use of added hormones or steroids in chicken