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A perfect dinner to quickly throw together
either in the morning and slow cook on low for 8 hours,
or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)
Prep: 10 Mins.
Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins


1 yellow onion, cut into wedges
6 bone-in skin-on chicken thighs
1-½ cups brown sugar
½ cup low-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons hoisin sauce (An Asian type of barbecue sauce)
1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)
2 garlic cloves, minced
½ teaspoon freshly ground pepper

1 tablespoon fresh parsley, chopped
1 tablespoon toasted sesame seeds

--Prepared steamed rice
--Prepared garden salad


In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

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