Description
This Slow Cooker Teriyaki Chicken recipe offers a flavorful and easy way to prepare tender chicken breasts infused with garlic, ginger, and a sweet-savory teriyaki sauce. Cooked low and slow, then shredded and coated in a luscious thickened sauce, this dish is perfect served over rice or your favorite sides.
Ingredients
Units
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 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 in the bottom of the slow cooker in an even layer.
- Mix the 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.
- Add sauce to chicken: Pour the prepared teriyaki sauce mixture evenly over the chicken breasts in the slow cooker.
- Cook the chicken: Cover the slow cooker 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 to pull apart into bite-sized pieces.
- Strain the sauce: Pour the remaining liquid from the slow cooker through a fine strainer into a saucepan to remove solids and keep the smooth teriyaki sauce.
- Simmer the sauce: Place the saucepan over medium-high heat on the stovetop and bring the strained teriyaki sauce to a gentle simmer.
- Thicken the sauce: In a small bowl, dissolve the cornstarch in cold water, then slowly pour this slurry into the simmering sauce while stirring constantly. Bring to a boil and cook for 1 to 2 minutes or until the sauce has thickened to a glaze consistency.
- Combine chicken and sauce: Pour the thickened teriyaki sauce over the shredded chicken and toss well to evenly coat all the pieces.
- Garnish and serve: Sprinkle sesame seeds and sliced green onions over the chicken before serving. Enjoy over steamed rice or your favorite sides.
Notes
- Slow cooker teriyaki chicken is great for meal prep and can be refrigerated for up to 4 days.
- Use low sodium soy sauce to control saltiness, or tamari for a gluten-free version.
- Shredded chicken can be added to sandwiches, wraps, or salads for versatile meals.
- For thicker sauce, you can add a bit more cornstarch slurry as needed.
- For a spicier kick, add red pepper flakes or sriracha to the sauce mixture before cooking.
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
