Description
Slow Cooker Teriyaki Chicken is a flavorful dish combining tender chicken with a sweet and savory teriyaki sauce, made with minimal prep and cooked in a slow cooker.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons cornstarch
1/4 cup water
1 tablespoon sesame seeds (optional)
2 green onions, chopped (for garnish)
Instructions
- Place the chicken breasts into the slow cooker.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger until well combined.
- Pour the sauce mixture over the chicken breasts in the slow cooker, ensuring the chicken is well coated.
- Cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- In a small bowl, mix the cornstarch and water together until smooth. Stir this mixture into the sauce in the slow cooker.
- Cook the sauce on high for 10-15 minutes to thicken it.
- Return the shredded chicken to the slow cooker, tossing it in the thickened sauce to coat.
- Serve the chicken over rice and garnish with sesame seeds and chopped green onions for extra flavor and texture.
Notes
To make gluten-free, substitute soy sauce with tamari.
For a spicier dish, add sriracha or red pepper flakes to the sauce.
Boneless, skinless chicken thighs can be used for a juicier result.
Serve over rice or noodles for a variation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
