Serves 12
Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add soy sauce, honey, mirin, garlic and ginger and dark soy sauce.
- 3Pour over a cornstarch slurry and give it a mix until completely combined.
- 4Cook on high for 4-5 hours until the sugar starts to caramelize and the chicken is perfectly tender.
Ingredients
- 48 oz boneless skinless chicken thighs
- 5 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 4 tablespoons honey
- 4 tablespoons mirin
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 3 tablespoons cornstarch
- 4 tablespoons cold water
Equipment
slow cooker
Tips
- Serve over steamed sushi rice with spicy mayo & green onions
- Serve over 50-50 blend of rice & cauliflower rice for higher volume option
- Make low calorie tacos with Jicama wraps
- Make lettuce wraps, top with kimchi and spicy mayo
- Highly recommend using chicken thighs over chicken breasts
- If you have to use breasts, reduce cook time to 2-3 hours
- If the recipe comes out too “liquidy” - you can remove the liquid from the crock pot and simmer in a pan until reduced/thick
- Letting it sit for a bit and cool is all you need to do (transferring to a separate bowl will speed up the process)
- If you want to make more traditional teriyaki, use the same marinade ingredients and simmer the liquid in a pan until thickened (you’ll only need ~1/2 the cornstarch), marinade the chicken for a few hours, then sear/grill over high heat and baste with additional teriyaki sauce
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