Slow Cooker Teriyaki Chicken

This is a go to easy week night dinner as it's quick to do in the morning and simple to cook some sushi rice and any other bits and pieces you want to go with it. We always have pickled ginger, wasabi and kewpi mayo on the table.

1.5kg boneless, skiness chicken thighs

1/3 cup soy sauce

1/2 cup hoisin sauce (you can use store bought teryaki sauce but we've always used hoisin)

1 cup chicken stock

1/4 cup brown sugar

5 garlic cloves minced

Place skinless, boneless chicken thighs in the slow cooker (about 1.5kg but I always do a minimum of 6 for the four of us, and there is enough sauce to squeeze in a couple more).

In a bowl mix together the soy sauce, hoisin sauce, chicken stock, brown sugar and minced garlic until the sugar has dissolved. Pour over chicken and move the chicken around to make sure its all covered.

Cook on low for 5 hours. It will take a full day of cooking as long as you use thighs. I always shred the chicken in the sauce and turn it down to keep warm while we make the accompanyments.

We serve in a bowl with sushi rice (mixed with the sushi powder), carrot sticks, broccoli and avocado as pictured above.