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Crockpot Chicken Teriyaki Bowls - Easy, Saucy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup honey (or brown sugar for a deeper caramel flavor)
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin (optional, for authentic sweetness and shine)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
  • 1/4 cup low-sodium chicken broth (or water)
  • 1–2 tablespoons sriracha or chili-garlic sauce (optional, for heat)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon toasted sesame oil
  • Steamed rice (white, brown, or jasmine) for serving
  • Vegetables: broccoli florets, snap peas, carrots, bell peppers (steamed or sautéed)
  • Garnishes: sesame seeds, sliced green onions, lime wedges (optional)

Method
 

  1. Whisk the sauce. In a bowl, combine soy sauce, honey, rice vinegar, mirin, garlic, ginger, chicken broth, and sriracha if using. Stir until the honey dissolves.
  2. Load the crockpot. Place chicken thighs in the slow cooker. Pour the sauce over the top, turning the chicken to coat.
  3. Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is fork-tender. Thighs usually finish closer to 4 hours on Low.
  4. Shred or slice the chicken. Transfer the chicken to a cutting board and shred with two forks or slice into bite-size pieces. Keep warm.
  5. Thicken the sauce. Turn the slow cooker to High. Stir the cornstarch slurry into the hot sauce. Cover and cook for 10–15 minutes, stirring once, until the sauce becomes glossy and slightly thick. Stir in the toasted sesame oil for aroma.
  6. Combine. Return the chicken to the crockpot and toss with the sauce until generously coated.
  7. Prep the vegetables. While the sauce thickens, steam or sauté your vegetables until crisp-tender. Season lightly with salt if needed.
  8. Assemble the bowls. Add a scoop of rice to each bowl, top with saucy chicken, and add vegetables. Finish with sesame seeds, green onions, and a squeeze of lime if you like.