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Slow Cooker Teriyaki Chicken

Prep time: 15 minutes
Cook time: 4 hours
Course Dinner, Lunch, One Pot
Keyword Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free
Allergen Dairy-free, Egg-free, Gluten Free, Nut-free
Protein Chicken
Category One-pot
Member Free
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 523

Ingredients

  • 2 tbsp extra virgin olive oil
  • 10 chicken drumsticks or 6 chicken thighs (see notes)
  • 3 cloves garlic roughly chopped
  • 5 cm ginger piece grated
  • 2 bunches bok choy roughly chopped
  • 1 bunch broccolini roughly chopped
  • white or brown rice to serve
  • 4 spring onions finely sliced
  • 1 tbsp sesame seeds
  • Teriyaki Sauce
  • 0.333 cup soy sauce light
  • 2 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 0.25 cup chicken stock
  • 1 tsp cornflour
US Customary - Metric

Instructions

  • For the teriyaki sauce: Combine all the ingredients in a bowl. Set aside.
  • Heat 1 tablespoon of the olive oil in a large frying pan over high heat. Sear the drumsticks for about 2 minutes on each side until golden. Transfer to the slow cooker.
    10 chicken drumsticks, 2 tbsp extra virgin olive oil
  • Turn the heat down to medium and add the remaining tablespoon of olive oil to the frying pan. Cook the garlic and ginger for about 3 minutes, stirring so they don’t burn. Stir through the teriyaki sauce, then pour into the slow cooker.
    3 cloves garlic, 5 cm ginger piece, 2 tbsp extra virgin olive oil, Teriyaki Sauce
  • Cover the slow cooker with the lid and cook on high for 3 hours or until the chicken is nice and tender and the sauce has thickened up. Don’t let it cook too long or the chicken will start to fall off the bone. In the last 20 minutes, add the bok choy and broccolini and replace the lid.
    2 bunches bok choy, 1 bunch broccolini
  • To serve: Add the rice to bowls and top with the chicken and greens. Sprinkle with the sesame seeds and sliced spring onion.
    white or brown rice, 1 tbsp sesame seeds, 4 spring onions

Notes

You can also make this recipe in a casserole dish in the oven. Cook for 2 hours on 170°C conventional (150°C fan-forced) until the chicken is tender. Add the greens for the last 20 minutes.
If you use chicken thighs, cut them into large pieces and allow a little longer for them to cook – about 4 hours on high in the slow cooker.