Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken
🛒 Ingredients
700 g–1 kg chicken thighs or breasts (boneless, skinless)
3/4 cup (180 ml) soy sauce
1/2 cup (120 ml) water
1/3 cup (80 ml) honey or brown sugar
2 tablespoons rice vinegar (or apple cider vinegar)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 tablespoon sesame oil
2 tablespoons cornstarch
3 tablespoons water (for slurry)
Optional: 1 cup broccoli, sliced carrots, or bell peppers
Sesame seeds & green onions (for garnish)
👩‍🍳 Instructions

1. Add to slow cooker
   Place chicken in the slow cooker.
   In a bowl, whisk together soy sauce, water, honey, vinegar, garlic, ginger, and sesame oil.
   Pour over chicken.
2. Cook
   Cover and cook:
   Low: 5–6 hours
   High: 3–4 hours
3. Shred or slice
   Remove chicken and shred with two forks (or slice). Return to slow cooker.
4. Thicken the sauce
   Mix cornstarch + water to make a slurry.
   Stir into the slow cooker.
   Cook on high for 15–20 minutes until sauce thickens.
5. Add vegetables (optional)
   Stir in vegetables during the last 30–40 minutes of cooking (or steam separately and mix in).
   🍽️ Serving Suggestions
   Serve over steamed white rice, jasmine rice, or noodles.
   Garnish with sesame seeds and chopped green onions.
   💡 Tips
   Use chicken thighs for juicier, more flavorful results.
   Add a splash of pineapple juice for a sweeter twist.
   For a deeper flavor, add 1 tablespoon hoisin sauce.