Description
Slow Cooker Teriyaki Chicken is a flavorful and easy crock pot recipe where tender chicken breasts are cooked with garlic, ginger, honey, soy sauce, and other savory ingredients, then shredded and coated in a thickened teriyaki sauce. Perfect served over rice for a satisfying meal.
Ingredients
Units
Scale
Chicken and Marinade
- 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 Thickener and Garnish
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare the slow cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker, ensuring they lay flat for even cooking.
- Mix the marinade: 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 well combined.
- Add the marinade: Pour the prepared soy sauce mixture evenly over the chicken breasts in the slow cooker.
- Cook the chicken: Cover the slow cooker with the lid and cook on HIGH for 3 hours or on LOW for 5 to 6 hours until the chicken is fully cooked and tender enough to shred.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks, pulling the meat apart into bite-sized pieces.
- Strain the sauce: Pour the liquid from the slow cooker through a fine strainer into a saucepan, removing any solids to create a smooth sauce.
- Simmer the sauce: Place the saucepan on the stovetop over medium-high heat and bring the strained sauce to a gentle simmer.
- Thicken the sauce: In a small bowl, mix the cornstarch with cold water until fully dissolved. Slowly pour this mixture into the simmering sauce, stirring constantly. Continue cooking and stirring for 1 to 2 minutes until the sauce thickens.
- Toss chicken with sauce: Return the shredded chicken to a bowl, pour the thickened teriyaki sauce over it, and toss well to ensure all the pieces are coated.
- Garnish and serve: Sprinkle the sesame seeds and sliced green onions over the chicken and serve immediately, ideally over steamed rice for a complete meal.
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- For a spicier twist, add a teaspoon of chili flakes or sriracha to the marinade.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
- Serve over steamed jasmine or basmati rice, or with stir-fried vegetables for a balanced meal.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 serving
- Calories: 227 kcal
- Sugar: 17 g
- Sodium: 542 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
