When we lived in Oregon there was a little Teriyaki restaurant called Yang’s, and we miss it so much! I have since tried to figure out how to make it, and this is the closest I have come and it’s pretty dang good.
The best part is throwing it all in your crockpot and having dinner ready when you get home.
Make a sauce with soy sauce, sugar, vinegar and seasonings and just whisk it together.
Place 3 pounds of chicken in the crockpot. I really like to use thighs for this recipe. You can buy frozen skinless, boneless thighs in a 3 pound bag in the freezer section and just dump them into the crockpot still frozen. Just add on a little cooking time.
Pour sauce over the chicken and mix well.
Turn the chicken halfway through so that it gets that rich, carmel-y color all over. BTW, this is a recipe I would rather over-cook than under-cook.
Shred the meat with a couple of forks and stir with the sauce.
Serve over rice and top with chili flakes or sliced green pepper.
Crockpot Teriyaki Chicken
- 3 pounds chicken thighs, boneless and skinless **can replace with chicken breasts
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup soy sauce
- ¼ cup water
- 6 Tablespoons apple cider vinegar **white vinegar is fine
- 1 teaspoon sesame oil
- ¾ teaspoons ground ginger
- 1 teaspoon minced garlic
- ¼ teaspoon pepper
- hot cooked rice **I prefer basmati
- Put chicken thighs into crockpot.
- Mix together everything except for rice.
- Pour over chicken and mix well.
- Cover and cook on low for about 4 hours. Turn chicken pieces halfway through cooking.
- Shred meat with two forks. Serve over rice.
- Top with chili flakes or sliced green onion.