Slow Cooker Teriyaki Chicken {Freezer Meal}

Instructions

Make It Now:

1. Heat the oil in a small saute pan over medium-high heat until shimmering. Saute the onions for 3-4 minutes, until softened. Add in the garlic and saute for another 30-60 seconds. (Shortcut: Place the onions and oil in a small microwaveable bowl and microwave for 3-4 minutes, until softened. Add in the garlic and microwave for another 30-60 seconds.) Add to the slow cooker.
2. Add the soy sauce, vinegar, brown sugar and honey to the slow cooker and whisk until combined. Nestle the chicken into the bottom and make sure it’s coated in the sauce.
3. Cover and cook on LOW for 3-4 hours, until internal temperature registers to 165°F.
4. When chicken is done, remove it from the marinade to a serving platter*. Then, carefully pour the marinade into a medium sauce pan.
5. In a small bowl, use a fork to whisk together 3 tablespoons cold water and the cornstarch until the cornstarch is dissolved and no longer lumpy.
6. Pour the cornstarch mixture into the teriyaki sauce mixture, and whisk to combine. Bring the sauce to a boil over medium-high heat, and let it cook for about 1-2 minutes or until thickened. Remove from heat.
7. Pour the sauce over the top of of the chicken until it is well coated. (This won’t take all of the marinade; you will have some remaining). Optional: Using two forks, shred the chicken and serve over rice.

Freeze For Later: Place the raw chicken thighs and all of the marinade ingredients (except for the cornstarch) into a gallon-sized freezer bag. Seal and freeze.

Prepare From Frozen: Thaw using one of these safe methods and then cook as directed in Step 3.

COOKING NOTES:

*If you want the skin on the chicken to be crispy, transfer it to a foil-lined rimmed baking sheet. Broil the chicken under the broiler for about 3-5 minutes, until crispy. Keep a close eye on it.