Description
Slow Cooker Teriyaki Chicken is a delicious and easy-to-make dish featuring tender boneless, skinless chicken breasts cooked low and slow with a flavorful blend of garlic, ginger, soy sauce, honey, and brown sugar. The chicken is shredded and coated in a rich homemade teriyaki sauce, garnished with toasted sesame seeds and sliced green onions. This crock pot recipe is perfect for a hassle-free dinner served over steamed rice.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken breasts
Teriyaki Sauce
- 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 Mixture
- 1/4 cup cold water
- 2 tablespoons cornstarch
Garnishes
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare Chicken: Place the boneless skinless chicken breasts in the slow cooker, spreading them out evenly for consistent cooking.
- Mix 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 fully combined to create the teriyaki sauce.
- Add Sauce to Chicken: Pour the prepared soy sauce mixture evenly over the chicken breasts in the slow cooker.
- Slow Cook: Cover the slow cooker and cook the chicken either on HIGH for 3 hours or on LOW for 5 to 6 hours, allowing the chicken to become tender and infused with flavor.
- Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them thoroughly using two forks.
- Strain Sauce: Pour the remaining liquid from the slow cooker through a fine mesh strainer into a medium saucepan to remove any solids for a smooth sauce.
- Simmer Sauce: Place the saucepan over medium-high heat on the stove and bring the sauce to a gentle simmer.
- Make Thickening Slurry: In a small bowl, dissolve cornstarch in cold water to create a slurry that will thicken the sauce.
- Thicken Sauce: Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. Bring it to a boil and cook for 1 to 2 minutes until the sauce has thickened to a glossy consistency.
- Toss Chicken with Sauce: Return the shredded chicken to a serving dish and pour the thickened teriyaki sauce over it. Toss well to coat every piece evenly in the flavorful sauce.
- Garnish and Serve: Sprinkle the shredded chicken with toasted sesame seeds and sliced green onions. Serve immediately, ideally over steamed rice for a complete meal.
Notes
- This recipe uses a slow cooker to ensure the chicken is tender and infused with deep teriyaki flavor.
- Serving the dish over rice makes it a satisfying and complete meal.
- Adjust the sweetness by varying honey or brown sugar according to taste preference.
- Low sodium soy sauce keeps the sodium content moderate; adjust if using regular soy sauce.
- Garnish with sesame seeds and green onions adds extra texture and freshness.
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: 0.5 g
- Protein: 25 g
- Cholesterol: 72 mg
