Crock Pot Teriyaki Sandwiches
Transform your weeknight dinner routine with these irresistibly flavorful Crock Pot Teriyaki Sandwiches! Tender, juicy chicken thighs are slow-cooked to perfection in a sweet and savory teriyaki sauce infused with pineapple juice, fresh garlic, and ginger for a taste that’s both tropical and comforting. The chicken is shredded and coated in a thick, luscious sauce made right in your crock pot, then piled high on soft sandwich rolls. Top it off with crunchy coleslaw and a sprinkle of sesame seeds for a sandwich that’s as visually stunning as it is delicious. Perfect for feeding a crowd or meal prepping for the week, this simple recipe is an effortless way to bring bold, restaurant-quality flavors to your table.
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Recipe Information
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1.5 cups teriyaki sauce
- 0.5 cups pineapple juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons water
- 8 pieces soft sandwich rolls
- 2 cups coleslaw (optional, for topping)
- 2 teaspoons sesame seeds (optional, for garnish)
Instructions
Place the boneless, skinless chicken thighs in the bottom of your crock pot in an even layer.
In a medium mixing bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until fully combined.
Pour the teriyaki mixture evenly over the chicken thighs in the crock pot.
Cover the crock pot with the lid and cook on low heat for 4-5 hours, or on high heat for 2-3 hours, until the chicken is tender and fully cooked (165°F internal temperature).
Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Set aside.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Pour the cornstarch mixture into the remaining sauce in the crock pot and stir well. Cover the crock pot and let the sauce thicken on high heat for about 15-20 minutes.
Return the shredded chicken to the thickened sauce in the crock pot and stir to coat evenly.
To assemble the sandwiches, spoon a generous amount of the teriyaki chicken onto the bottom half of a sandwich roll.
Top with coleslaw, if desired, and sprinkle with sesame seeds for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 21.6 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
