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Discover irresistible Crockpot Express Teriyaki Chicken: tender, flavorful, and ready in no time with the power of pressure cooking.
If you’re all about scrumptious flavors without spending hours in the kitchen, this one’s for you. Our trusty Crockpot Express will work its magic, turning simple ingredients into a tender, sweet and savory dish that’s sure to impress.
Picture juicy chicken thighs infused with a delectable homemade teriyaki sauce, all perfectly cooked in no time. It’s easier than you think!
Ingredients for making teriyaki chicken in the Crockpot Express:
- boneless skinless chicken thighs-you can also use chicken breast, but thigh meat is much more juicy and tender (and it’s what most restaurants use for teriyaki dishes)
- reduced sodium soy sauce-regular soy sauce is fine as well, but when using this much soy sauce, I prefer to lessen the sodium a bit
- brown sugar
- chicken broth
- rice wine vinegar-you can find this with all the other vinegars (usually on the dressing aisle) or on the international foods aisle at your local grocery store
- fresh ginger-you can use powdered, but fresh is so much more fragrant and flavorful
- sesame oil-don’t skip this-sesame oil gives such a unique and recognizable flavor to Asian cuisine
- red pepper flakes-if you don’t want the heat, just leave out the red pepper flakes
Don’t have brown sugar handy? Make your own by mixing regular granulated sugar with molasses. The ratio is 1 Tbsp molasses for every 1 cup of sugar. Use a fork to mix it together until fluffy and brown!
Steps for making Crockpot Express Teriyaki Chicken
1. Make the sauce
In a small bowl, mix together all the sauce ingredients with a whisk.
2. Pour the sauce over the chicken and then cook!
This recipe is literally only two steps long. Make the sauce, cook the chicken in the sauce. The end.
3. Thicken the sauce
OK, so technically there’s 3 steps to this recipe, but this last one is optional. If you’d like to thicken the sauce for serving, remove the chicken from to pot to let it rest.
Then add a cornstarch slurry (I like to do about 1 Tbsp of cornstarch mixed with 1/4 cup of cold water) and cook on simmer setting (or saute if you don’t have simmer/boil) until thickened.
It will thicken even more as it cools. Pour over the chicken or serve it on the side with rice.
You can leave the chicken thighs whole, or shred the meat and serve over rice. I typically prefer to shred it because it soaks up even more sauce that way. It also helps stretch the meat a bit when serving a crowd.
What to serve with pressure cooker Teriyaki Chicken
My number one choice as a side dish for any Asian cuisine is rice. Specifically Jasmine rice. I use the same cook time and ratios for Jasmine rice as I do for making fluffy white rice in the Crockpot Express.
Having some fresh vegetables is also nice. You can go with a green salad, some sliced cucumbers, or stir-fry a mixture of veggies like mushrooms, snow peas, carrots and watercress.
Use any leftover Crockpot Express Teriyaki Chicken to make these Easy Chicken Lo Mein!
Frequently Asked Questions about the Crockpot Express
NPR simply means after the cooking cycle is complete, let the Crockpot Express naturally release pressure through the bobber valve. This starts automatically as soon as it’s done cooking. Always use NPR when cooking meats or things like soup that might splatter. See more here: 10 Things I Wish I’d Known Before Using my Crockpot Express
Yes. Some steam will be released from the valve as it comes to pressure. Usually, the HEAt display will go off and switch to the timer countdown within 1-2 minutes of the steam releasing from the valve.
Yes! It’s perfectly safe to cook frozen meat in the pressure cooker. However, it will take longer for the pot to preheat and begin cooking. For best results, always thaw meat first. But in a pinch, cooking from frozen will work.
The E6 error is similar to the “burn notice” on the Instant Pot. Typically, it means there’s not enough liquid and the pot. You can read more about the Crockpot Express E6 Error here.
Crockpot Express Teriyaki Chicken
- 1.5-2 pounds boneless skinless chicken thighs
- ½ cup reduced sodium soy sauce
- ¼ cup brown sugar
- ¼ cup chicken broth
- 1 tbsp minced garlic
- 2 tbsp honey
- 2 tsp rice wine vinegar
- 1 tsp minced fresh ginger
- 1 tsp sesame oil
- ½ tsp red pepper flakes optional
- ½ cup reduced sodium soy sauce, ¼ cup brown sugar, ¼ cup chicken broth, 1 tbsp minced garlic, 2 tbsp honey, 2 tsp rice wine vinegar, 1 tsp minced fresh ginger, 1 tsp sesame oil, ½ tsp red pepper flakesMix the sauce ingredients in a small bowl and pour over the chicken in the pot.
- 1.5-2 pounds boneless skinless chicken thighsClose and lock the lid, turning the steam release valve to closed. Press Poultry and adjust time to 10 minutes. Press Start/Stop.
- After the cooking cycle is done, allow a full natural pressure release (about 10 minutes). Remove chicken and let rest while thickening sauce with corn starch slurry if desired. (see notes)
- Shred and serve over Jasmine rice with additional sauce. Top with sesame seeds.