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Slow Cooker Teriyaki Chicken Recipe

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3.8 from 1 review

Slow cooker teriyaki chicken features tender boneless skinless chicken breasts cooked slowly with garlic, ginger, soy sauce, honey, and brown sugar until juicy and flavorful. The chicken is shredded and coated with a thickened homemade teriyaki sauce, then garnished with sesame seeds and green onions. This simple crock pot recipe is perfect for an easy, satisfying Asian-inspired dinner served over rice.

Ingredients

Chicken and Sauce Base

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice vinegar

Sauce Thickening

  • 1/4 cup cold water
  • 2 tablespoons cornstarch

Garnish

  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Prepare Chicken: Place the boneless skinless chicken breasts into the slow cooker evenly.
  2. Make Teriyaki Sauce: In a small bowl, whisk together the minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until fully combined.
  3. Cook Chicken: Pour the prepared teriyaki sauce mixture over the chicken breasts in the slow cooker. Cover with the lid and cook on HIGH for 3 hours or on LOW for 5-6 hours until the chicken is tender and cooked through.
  4. Shred Chicken: After cooking, remove the chicken from the slow cooker and shred it using two forks until finely pulled apart.
  5. Strain Sauce: Pour the remaining sauce through a strainer into a medium saucepan to remove solids, then place the saucepan on the stove over medium-high heat and bring the sauce to a simmer.
  6. Thicken Sauce: In a small bowl, stir together cornstarch and cold water until dissolved. Slowly whisk this slurry into the simmering sauce. Bring it to a boil and cook for 1-2 minutes until the sauce thickens slightly.
  7. Combine and Serve: Pour the thickened sauce over the shredded chicken and toss to coat evenly. Sprinkle the dish with sesame seeds and sliced green onions as a garnish. Serve hot over steamed rice for a complete meal.

Notes

  • For a gluten-free version, substitute soy sauce with tamari.
  • Cooking times may vary depending on your slow cooker model; check chicken for doneness before shredding.
  • Add steamed vegetables like broccoli or snap peas to serve alongside for a balanced meal.
  • Use dark meat like thighs for juicier chicken if preferred, but adjust cooking time accordingly.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://recipeplenty.com/slow-cooker-teriyaki-chicken-recipe-2/