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Slow Cooker Teriyaki Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 581 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (HIGH) or 5-6 hours (LOW)
  • Total Time: 4 hours 10 minutes (using HIGH setting)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Japanese-American

Description

Slow Cooker Teriyaki Chicken is a simple and flavorful dish featuring tender shredded chicken breasts slow-cooked with garlic, ginger, honey, and soy sauce. The rich teriyaki sauce is thickened on the stovetop and poured over the shredded chicken, garnished with sesame seeds and green onions for a satisfying meal that’s perfect served over rice.

Ingredients

Units Scale

Chicken and Sauce

  • 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

Thickening and Garnish

  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Place chicken in slow cooker. Arrange the boneless skinless chicken breasts evenly at the bottom of the slow cooker to ensure even cooking.
  2. Prepare teriyaki sauce. 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.
  3. Cook chicken with sauce. Pour the prepared soy sauce mixture over the chicken breasts, cover the slow cooker, and cook on HIGH for 3 hours or LOW for 5-6 hours until the chicken is tender and easily shredded.
  4. Shred the cooked chicken. Remove the chicken breasts from the slow cooker and shred them using two forks into bite-sized pieces.
  5. Strain and prepare the sauce. Pour the leftover liquid from the slow cooker through a strainer into a saucepan to remove any solids.
  6. Simmer the sauce. Place the saucepan on the stove over medium-high heat and bring the strained sauce to a simmer.
  7. Thicken the sauce. In a small bowl, dissolve the cornstarch in cold water by mixing thoroughly, then pour this mixture into the simmering sauce, bringing it to a boil. Cook for 1-2 minutes until the sauce thickens slightly.
  8. Combine chicken and sauce. Pour the thickened teriyaki sauce over the shredded chicken and toss gently to coat all pieces evenly.
  9. Garnish and serve. Sprinkle the chicken with sesame seeds and sliced green onions before serving. Enjoy hot, ideally over a bed of steamed rice.

Notes

  • Slow Cooker Teriyaki Chicken combines tender chicken breasts with a flavorful garlic-ginger soy sauce, cooked low and slow for maximum tenderness.
  • Perfect served over steamed rice or alongside your favorite stir-fried vegetables.
  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Adjust the sweetness by reducing the amount of honey or brown sugar to suit your taste.

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 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 72 mg

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