Crock Pot Chicken Teriyaki

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 teaspoons Minnezona House Seasoning
• 1 tablespoon neutral oil
• 1 medium white or yellow onion, sliced
• ¾ cup low-sodium soy sauce
• ⅓ cup packed brown sugar
• ⅓ cup water
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced garlic
• 2 teaspoons ground ginger
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning
• 2 tablespoons cornstarch
• 2 tablespoons cold water, for slurry
• 1 teaspoon honey, optional for a sweeter finish
• 2 sliced green onions, for serving
• 1 teaspoon sesame seeds, for serving

Directions

1. Pat the chicken thighs dry and season all over with Minnezona House Seasoning.
2. Heat the neutral oil in a large skillet over medium-high heat. Sear the chicken thighs for 2–3 minutes per side until deeply browned. They do not need to be cooked through.
3. Spread the sliced onion across the bottom of a 6-quart slow cooker and place the seared chicken on top.
4. Whisk together soy sauce, brown sugar, ⅓ cup water, rice vinegar, sesame oil, garlic, ginger and Minnezona Jalapeño Garlic Seasoning. Pour the sauce over the chicken.
5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and reaches at least 165°F.
6. Transfer the chicken to a plate. Whisk cornstarch with 2 tablespoons cold water until smooth, then stir the slurry into the sauce in the slow cooker.
7. Cover and cook on HIGH for 10–15 minutes, stirring once or twice, until the sauce thickens. For a faster or glossier sauce, transfer the cooking liquid to a saucepan and simmer the slurry into it for 2–4 minutes.
8. Taste the sauce. Stir in the optional honey if you want a slightly sweeter teriyaki finish. Return the chicken to the sauce whole or roughly chopped and toss to coat.
9. Serve over steamed white rice with the softened onions, green onions and sesame seeds. Spoon extra teriyaki sauce over the top.

Recipe Notes

• Low-sodium soy sauce is recommended because both seasonings also contribute salt and savory flavor.
• Searing is worth the extra few minutes; it adds color, texture and deeper flavor before slow cooking.
• For more heat, add an extra ½–1 teaspoon Jalapeño Garlic at the end instead of adding more before cooking.
• Chicken is safe at 165°F, but thighs remain tender even when cooked somewhat beyond that temperature.
• This is especially good over steamed white rice with broccoli, snap peas or roasted vegetables.