Description
How to make tender crockpot teriyaki chicken with soy sauce and pineapple that’s ready when you get home from work with zero prep stress.
Ingredients
Scale
Protein Base
- 2 pounds boneless skinless chicken thighs, trimmed
- 1 tablespoon olive oil for browning
Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
Flavor Builders
- 1 cup pineapple chunks, drained
- 1 red bell pepper, sliced into strips
- 1/4 cup green onions, chopped
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Garnish
- 2 tablespoons sesame seeds, toasted
- Fresh cilantro for serving
Instructions
- Prep Chicken: Trim any excess fat from chicken thighs and pat completely dry. This helps prevent the sauce from becoming greasy and ensures better browning if you choose to sear first.
- Make Sauce: Whisk together soy sauce, brown sugar, rice vinegar, honey, sesame oil, grated ginger, and minced garlic in a bowl. Make sure brown sugar dissolves completely for smooth sauce.
- Layer Crockpot: Place chicken thighs in crockpot first, then add pineapple chunks and bell pepper strips. Pour the teriyaki sauce over everything, making sure chicken is mostly covered by liquid.
- Slow Cook: Cover and cook on low for 4 hours or high for 2 hours. Chicken should shred easily with a fork when done and internal temperature reaches 165°F.
- Thicken Sauce: Mix cornstarch with cold water to create slurry. Stir into crockpot during last 15 minutes of cooking. Sauce will become glossy and thick enough to coat chicken beautifully.
- Finish Dish: Shred chicken if desired or leave in chunks. Taste and adjust seasoning. Garnish with chopped green onions, toasted sesame seeds, and fresh cilantro before serving over rice.
Notes
Don’t lift the lid during cooking as it releases heat and extends cooking time.
Store leftovers in airtight containers in refrigerator for up to 4 days.
Chicken thighs work better than breasts for slow cooking tenderness.
Add cornstarch slurry only in the last 15 minutes for proper thickening.
Double the sauce recipe if you like extra for serving over rice.
Freeze portions for up to 3 months for easy future meals.
Allergy Information: Soy
Nutrition
- Calories: 285
- Fat: 12g
- Carbohydrates: 18g
- Protein: 28g