Apricot Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and a clean cutting board. Dice the Vidalia onion into small, even pieces. Measure out the apricot preserves and teriyaki glaze. If your chicken thighs are frozen, thaw them in the refrigerator overnight before cooking.

Have your serving plates and steamed rice ready when the cooking time is up. This recipe is truly dump-and-go, so there's no need to brown the chicken or pre-cook anything. Just layer the ingredients in the order given, cover, and set the timer.

Instructions

Layer and Set

1. 1Layer the Chicken and Aromatics
   Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Spoon the apricot preserves over the chicken, then scatter the diced Vidalia onion on top. Pour the ginger teriyaki glaze evenly over everything, and sprinkle with the toasted sesame seeds. Do not stir; the layers will meld as they cook.
   Look for The chicken is coated with thick preserves, onion, and glaze—it looks chunky and glossy.
   Tip For even cooking, arrange the thighs so they overlap as little as possible.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and easily shreds with a fork. The sauce will bubble gently around the edges. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling and the chicken looks opaque and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the cooker runs hot, check at the shorter end of the time range.

At the end of this phase, the slow cooker is filled with raw chicken, apricot preserves, onion, teriyaki glaze, and sesame seeds. The ingredients are layered but not stirred. The chicken is pink and raw, the preserves are thick and chunky, and the onion is crisp. The aroma is sweet and savory with a hint of ginger. Before you cover, ensure the chicken is in a single layer as much as possible for even cooking.

Slow Cook and Shred

3. 3Shred the Chicken in the Pot
   Using two forks, shred the chicken thighs directly in the slow cooker, pulling them into large, bite-sized pieces. Stir gently to coat the shreds with the glossy apricot-teriyaki sauce. The onions should have melted into soft ribbons. Let the chicken rest in the sauce for 5 minutes so it absorbs the glaze.
   Look for The chicken pulls apart easily and the sauce clings to the shreds.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For chunkier pieces, shred less; for finer texture, shred more.

After the cooking time, the chicken is fully cooked and tender enough to shred. The sauce has darkened to a caramel-brown color and is bubbling gently. The onions have become soft and translucent, and the sesame seeds have softened slightly.

The aroma is rich, sweet, and savory. The chicken should register 165°F (74°C) on an instant-read thermometer. Shred the chicken directly in the pot and stir to coat with the sauce.

Serve and Enjoy

4. 4Serve Over Steamed Rice
   Spoon steamed white jasmine rice onto serving plates. Top with a generous portion of the shredded chicken and ladle extra sauce from the slow cooker over the top. Garnish with a sprinkle of toasted sesame seeds if desired. Serve hot.
   Look for The rice is fluffy and the chicken is glossy with sauce.
   Tip For a low-carb option, serve over cauliflower rice instead.

The dish is now ready to serve. The shredded chicken is coated in a sticky, glossy glaze with caramelized onion ribbons. The sesame seeds add visual contrast. Spoon the mixture over steamed jasmine rice, and ladle extra sauce on top. The plate looks appetizing with the golden-brown chicken and white rice. The texture is tender and juicy, with a sweet-savory flavor that is satisfying and comforting.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using chicken breasts instead of thighs—they can become dry and stringy.

Also, be careful not to overcook on high; check at the minimum time to avoid mushy chicken. If the sauce is too sweet, balance it with a splash of rice vinegar or a squeeze of lime juice. Finally, don't skip the rice—it soaks up the delicious sauce and makes the meal complete.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is so tender that it shreds easily with a fork. The sauce should be thick and glossy, clinging to the chicken rather than being watery. The onions should be soft and translucent, almost dissolved into the sauce.

If the sauce seems too thin, you can remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce it, or mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the pot, then cook for 10 more minutes.

• Poultry: 165°F (74°C) in the thickest part