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48oz boneless skinless chicken thighs

5 tablespoons (75g) soy sauce

2 tablespoons (30g) dark soy sauce

4 tablespoons (80g) honey

4 tablespoons (60g) mirin

2 tablespoons minced ginger

1 tablespoon minced garlic

3 tablespoons (24g) cornstarch mixed with 4 tablespoons (60ml) cold water

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1. Cook on high for 4-5 hours or low for 5+ hours

2. Serve over steamed sushi rice with spicy mayo and green onions

3. Serve over a 50-50 blend of rice and cauliflower rice

4. Make low calorie tacos with Jicama wraps

5. Make lettuce wraps, top with kimchi and spicy mayo

Per 4oz serving (makes 12) 175 Calories 23g Protein 10g Carbs 5g Fat

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Serve over steamed sushi rice w spicy mayo & green onions

Serve over 50-50 blend of rice & cauliflower rice for higher volume option

Make low calorie tacos w Jicama wraps (found at Trader Joe’s or homemade)

Make lettuce wraps, top w kimchi and spicy mayo

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Additional notes:

Highly recommend using chicken thighs over chicken breasts - I cook these a bit longer than normal to get browning on the exposed pieces of chicken, and if you use breasts they will get very dry. If you have to use breasts, reduce cook time to 2-3 hours

If the recipe comes out too “liquidy” - you can remove the liquid from the crock pot and simmer in a pan until reduced/thick. However, the corn starch added at the beginning will “set” as the chicken/sauce cools - so usually just letting it sit for a bit and cool is all you need to do (transferring to a separate bowl will speed up the process)

The main reason for using a slow cooker here is convenience/bulk prep - if you want to make more traditional teriyaki, use the same marinade ingredients and simmer the liquid in a pan until thickened (you’ll only need ~½ the cornstarch), marinade the chicken for a few hours, then sear/grill over high heat and baste with additional teriyaki sauce

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