Sweet Teriyaki Garlic Scallion Chicken Thighs Step-by-step instructions

Before you start

Before starting, measure out the teriyaki glaze and have the garlic and scallions prepped. Slice the scallions, separating the white and green parts. Peel the garlic cloves—if you're short on time, use pre-peeled cloves.

Make sure the slow cooker is clean and dry. No need to grease it, as the glaze will provide enough moisture. Have the rice cooking before you start, or start it about 20 minutes before the chicken is done.

Instructions

Layer and Pour

1. 1Layer the Chicken and Aromatics
   Place the chicken thighs in the slow cooker in a single layer. Scatter the whole garlic cloves and the white parts of the sliced scallions over the chicken. Reserve the green scallion parts for serving.
   Look for The chicken thighs should cover the bottom of the slow cooker, with garlic and scallions evenly distributed.
   Tip Arrange the chicken thighs so they are not overlapping too much; this helps them cook evenly.
2. 2Pour the Glaze and Sprinkle Sesame
   Pour the teriyaki glaze evenly over the chicken and aromatics. Sprinkle the toasted sesame seeds over the top. Do not stir.
   Look for The glaze should coat the chicken and garlic, with sesame seeds visible on top.
   Tip There is no need to stir; the slow cooker will blend the flavors as it cooks.

You'll see the chicken thighs in a single layer, topped with white scallion pieces and whole garlic cloves. The teriyaki glaze is poured over, creating a glossy sheen. The sesame seeds are scattered on top.

The raw chicken looks plump and pink, and the garlic is stark white against the dark glaze. The scallions add a touch of green. At this point, everything is raw, but the aromas of garlic and soy are already present.

Slow-Cook to Tender

3. 3Slow-Cook Until Pull-Apart Tender
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is fork-tender and easily pulls apart. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
   Look for The chicken should be very tender and the glaze bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low is key; high heat can make the chicken tough. Resist the urge to open the lid during cooking.

After 4 hours on low, the slow cooker is bubbling gently. The chicken is visibly darkened and the glaze has turned a deep caramel brown. The garlic cloves are soft and have taken on a golden hue.

The kitchen smells sweet and savory, with a hint of sesame. The chicken should be fork-tender and easily pull apart. The sauce is slightly thickened and coats the back of a spoon.

Shred and Serve

4. 4Shred and Finish
   Using two forks, shred the chicken thighs directly in the slow cooker. Stir gently to coat the shredded chicken with the glaze. Let it sit for 5 minutes so the sauce thickens slightly.
   Look for The chicken should shred easily and the sauce should cling to the meat.
   Tip If the sauce seems too thin, remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce.
5. 5Serve Over Rice
   Serve the shredded chicken and garlic cloves over steamed jasmine rice. Garnish with the reserved sliced green scallions.
   Look for The garlic cloves should be soft and buttery, and the scallions add a fresh pop of color.
   Tip Spoon extra glaze from the slow cooker over each serving for maximum flavor.

Once shredded, the chicken is coated in a glossy, sticky glaze. The garlic cloves are soft and buttery, ready to be mashed into the sauce. The green scallions add a fresh, sharp contrast. When served over jasmine rice, the dish looks like a restaurant-quality bowl, with the shiny sauce pooling around the rice. The aroma is sweet, garlicky, and utterly inviting.

Common mistakes

One common mistake is lifting the lid to check on the chicken, which lets out heat and extends cooking time. Trust the slow cooker and keep the lid on. Another is using chicken breasts, which can dry out during long cooking; thighs are the right choice.

Also, be careful not to overseason—the teriyaki glaze is already salty and sweet. Finally, don't skip the rest time after shredding; it lets the sauce thicken and cling.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and when it shreds easily with a fork. The garlic cloves should be soft and easily mashed. The glaze should have thickened slightly and cling to the meat. If the sauce seems too thin, remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce.

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