Description
This Slow Cooker Teriyaki Chicken is a flavorful and easy crock pot recipe featuring tender shredded chicken breasts simmered in a homemade teriyaki sauce made with garlic, ginger, honey, and soy sauce. Perfect served over rice for a satisfying weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
- 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
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts in the slow cooker, spreading them out evenly.
- Make the Sauce Mixture: In a small bowl, whisk together minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until well combined.
- Cook the Chicken: Pour the sauce mixture over the chicken breasts in the slow cooker. Cover and cook on HIGH for 3 hours or LOW for 5 to 6 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks.
- Strain the Sauce: Pour the cooking liquid from the slow cooker through a strainer into a saucepan to remove solids and debris.
- Thicken the Sauce: Place the saucepan on the stove over medium high heat and bring the sauce to a simmer. In a small bowl, dissolve the cornstarch in cold water, then slowly whisk this mixture into the simmering sauce.
- Finish the Sauce: Continue to cook the sauce, stirring frequently, until it boils and thickens slightly, about 1 to 2 minutes.
- Combine and Serve: Pour the thickened teriyaki sauce over the shredded chicken and toss to coat evenly. Garnish with sesame seeds and sliced green onions before serving.
Notes
- For best flavor, serve the shredded teriyaki chicken over steamed white or brown rice.
- You can substitute chicken thighs if you prefer darker meat with more moisture.
- If you like a spicier sauce, add a pinch of red pepper flakes to the sauce mixture before cooking.
- Make sure to dissolve the cornstarch completely in cold water before adding to avoid lumps in the sauce.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 227 kcal
- Sugar: 17 g
- Sodium: 542 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
