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    Recipes — chicken thigh

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    One Pan Teriyaki Chicken with Vegetables

    This recipe is the perfect set and forget meal with a delicious homemade teriyaki sauce. Best of all, just 10 minutes of prep made in a crock-pot or your Instant Pot pressure cooker.

    For chicken teriyaki couldn’t be easier to make. It’s a simple set and forget meal with just 10 minutes of prep making it just perfect for busy weeknights.

    Skip the bottled sauce by making this homemade teriyaki sauce. It’s super easy to make with soy sauce, rice wine vinegar, honey, Mirin, garlic and ginger.

    Mirin is pretty easy to find these days in the International section of most large grocery stores and online but you can definitely leave it out or use dry sherry or rice wine instead.

    For a keto friendly version of teriyaki chicken, swap the honey for a low carb sweetener and leave out the Mirin.

    Everything gets tossed into the slow cooker while the chicken soaks in all that amazing sweet and savory sauce. Once the chicken is nice and tender, just grab two forks and shred them into bite-sized pieces.

    You can serve this over your favorite rice, zoodles, quinoa or noodles. Sprinkle with some sesame seeds and scallions and you’ve got a delicious meal that can easily rival your local take-out restaurant.

    This Slow Cooker Teriyaki Chicken would also make great leftovers or if you prep this on your Sunday meal prep, you can have yummy work or school lunches for the rest of the week. You could even pack some chopsticks to make it an authentic Asian meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 3 hours 10 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 1/2 lbs boneless skinless chicken breasts or chicken thighs
        • 
    2/3 cups low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
        •  1/3 cup honey or low carb sweetener for keto
        • 
    1/4 cup rice wine vinegar or apple cider vinegar for paleo
        • 
    1 tablespoon Mirin or dry sherry (optional)
        • 
    1 teaspoon sesame oil
        • 
    2 garlic cloves minced
        • 
    2 teaspoons freshly grated or minced ginger

    Optional:

        • salt and black pepper to taste
        •
    1/4 teaspoon red pepper chili flakes or Sriracha sauce optional

    Corn Starch Slurry:

        • 2 tablespoons corn starch or arrowroot/tapioca starch for paleo or leave out for keto
        • 
    3 tablespoon cold water
        • 
    For garnish: sliced green onions sesame seeds
        • 
    For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers

    Method

    For Slow Cooker Method:

    1. Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

    To thicken sauce, combine the corn starch with water and stir into the slow cooker (skip this step for keto if desired). Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

    1. For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

    For Instant Pot Method:

    1. Place the chicken in the Instant Pot.
    2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
    3. Close and seal Instant Pot.
    4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
    5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
    6. Open lid and remove chicken from Instant Pot and shred with two forks.
    7. Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot (skip for Keto if desired). Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
    8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

    Meal Pre-Tips for Slow Cooker Teriyaki Chicken:

        • Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
        • Make the rice or noodles the day before and store in an air-tight container in the fridge



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/

      Slow cooker Thai spicy peanut chicken

      Like many busy moms, I love shortcuts! I love to try different ways to streamline meal preparation, especially when I can do it without sacrificing quality or taste.

      For this recipe, if you have the time, by all means you should slice up some fresh bell peppers and onion. Make this tasty and flavorful Thai-style dish right in your crockpot. So easy and delicious!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 6 hours
          •    Yield: Serves 8

      Ingredients

          •    ⅔ cup chunky peanut butter
          •    ½ cup chicken broth
          •    ¼ cup soy sauce
          •    2 tablespoons honey
          •    2 tablespoons Sriracha sauce
          •    2 tablespoons lime juice
          •    1 (16 ounce) package of frozen bell peppers and onion (like the kind by Bird's Eye)
          •    2 pounds boneless skinless chicken thighs
          •    ½ cup chopped cilantro (for garnish)
          •    handful of chopped peanuts (for garnish)

      Method

      1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
      2. Empty contents of package of frozen peppers/onion into the slow cooker.
      3. Place the chicken on top of the peppers/onion.
      4. Pour the peanut butter mixture over the top of the chicken.
      5. Cook on low for 6 hours.
      6. Just before serving, shred the chicken with two forks.
      7. Garnish with chopped peanuts and cilantro (optional).



      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Thai-Spicy-Peanut-Chicken-1032092?prm-v1

      Honey Garlic Chicken Skillet (thigh)

      This one is dee-licious. With the same, much loved flavor profile of honey garlic shrimp, we get to enjoy everyone’s favorite sauce with boneless, skinless chicken thighs or breasts. It’s simple to cook, quick and easy, but full of yum. And it’s 20-25 minutes (depending on the thickness of your chicken) from prep to table without lacking in flavor. Great for those quick weeknight dinners.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4

      Ingredients

          •    1 lb. boneless, skinless chicken thighs/breasts

      Sauce:

          •    1 teaspoon garlic, minced
          •    ½ teaspoon ginger, minced
          •    4 tablespoons honey
          •    2 tablespoons soy sauce

      Method

      1. Combine the sauce ingredients and pat the chicken dry with paper towels
      2. Over medium high heat in a 10" skillet, pan sear the chicken in some oil. Reduce heat to medium after searing the first side
      3. Cook them on both sides in batches until browned, about 3-4 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove any excess oil from the pan
      4. Reduce heat to medium-low and toss the chicken back in the pan
      5. Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully
      6. Dish and serve hot



      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Honey-Garlic-Chicken-Skillet-1552493?prm-v1

      Slow Cooker Pulled Chicken Sandwiches

      In an informal poll that I recently took on Facebook, I asked what kinds of recipes people wanted me to post.  The most popular response was slow cooker dishes.  It’s not surprising considering how convenient slow cooker recipes are. And now that I have a toddler, I appreciate these recipes even more!  With most slow cooker recipes, there’s minimum prep- you can simply toss all of the ingredients into the bowl of the slow cooker and turn it on in the morning.  When you get home in the evening, dinner is ready to serve.

      Prep Time

          •    Prep time: 5 minutes
          •    Yield: Serves 10

      Ingredients

          •    1 small onion, finely chopped
          •    3 cloves garlic, finely chopped
          •    1 can (8 ounces) tomato sauce
          •    ¼ cup tomato paste
          •    ¼ cup cider vinegar
          •    1 tablespoon Worcestershire sauce
          •    2 tablespoons light brown sugar
          •    2 tablespoons molasses
          •    2 tablespoons paprika
          •    2 tablespoons chili powder
          •    ¼ teaspoon cayenne pepper
          •    1 teaspoon kosher salt
          •    ½ teaspoon black pepper
          •    1 lb. boneless, skinless chicken thighs, trimmed of fat
          •    1 lb. boneless, skinless chicken breasts, trimmed of fat
          •    Optional: whole wheat rolls and Summer Coleslaw (see recipe below)

      Method

      1. Place all of the ingredients except the chicken in the bowl of a slow cooker. Add the chicken and turn to coat the pieces with the sauce.
      2. Cover and cook on low heat for 6 hours. Remove the chicken and place it on a cutting board. Shred the meat with two forks.
      3. Place the chicken in a large bowl and stir in enough sauce to coat all of the meat well (I ended up with about 2 ½ cups sauce and used about 1 ¾ cup to toss with the chicken). Save remaining sauce to serve on the side.
      4. Serve pulled chicken on whole wheat rolls with Summer Coleslaw (see recipe below) or other desired toppings.

      Summer Coleslaw

          •    Prep time: 5 minutes
          •    Yield: Serves 10

      Ingredients

          •    1 bag (1 lb.) tricolor coleslaw mix (red and green cabbage and carrots)
          •    2 tablespoons EVOO
          •    2 tablespoons lemon juice
          •    2 teaspoons honey
          •    Kosher salt and black pepper

      Method

      1. Mix all ingredients together in a large bowl. Season the coleslaw with a pinch of salt and pepper. Serve with Slow Cooker Pulled Chicken Sandwiches.


      Nutrition Information:

      • Serving size: One Calories: 32 Fat: 2.6g Saturated fat: 0.4g Carbohydrates: 2.4g Sodium: 32mg Fiber: 0.4g Protein: 0.2g



      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Pulled-Chicken-Sandwiches-2196059?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Low___Slow?prm-v1