Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs (trimmed)
  • 1/2 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/2 cup Brown Sugar, packed
  • 1/4 cup Rice Vinegar
  • 1 tablespoon Fresh Ginger, grated
  • 3 cloves Garlic, minced
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Sriracha or Chili Garlic Sauce (optional)
  • 2 tablespoons Cornstarch (or Arrowroot Powder)
  • 3 tablespoons Cold Water
  • 1 teaspoon Toasted Sesame Seeds (for garnish)
  • 2 stalks Green Onions (sliced, for garnish)

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and optional Sriracha until the sugar is dissolved. Set aside.
  2. Place the trimmed chicken thighs directly into the bottom of the slow cooker insert.
  3. Pour the prepared Teriyaki sauce mixture evenly over the chicken, ensuring the meat is mostly submerged.
  4. Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 2–3 hours, until the chicken is fork-tender.
  5. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the sauce.
  6. To thicken the sauce: In a separate small bowl, whisk the cornstarch and cold water together until completely smooth to create a slurry. Stir the slurry directly into the sauce remaining in the slow cooker.
  7. Replace the lid and cook on HIGH for another 15–20 minutes, stirring occasionally, until the sauce has thickened to a glossy, syrupy glaze.
  8. Stir in the toasted sesame oil. Taste and adjust seasoning if necessary. Serve immediately, garnished generously with toasted sesame seeds and sliced green onions over rice.