Description
This Slow Cooker Teriyaki Chicken recipe offers a flavorful and hassle-free meal, where tender chicken breasts cook slowly in a savory teriyaki sauce made from soy sauce, honey, garlic, and ginger. The sauce is thickened to perfection and coats the shredded chicken, making it ideal for serving over rice or your favorite sides. Easy to prepare and perfect for meal prep or busy weeknights.
Ingredients
Scale
Chicken
- 2 lbs. boneless skinless chicken breasts
Teriyaki Sauce
- 1 cup low-sodium soy sauce
- 4 tablespoons rice vinegar
- 4 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger or 1/2 teaspoon dried ginger
- Pinch of crushed red pepper flakes (optional)
Thickening Mixture
- 3 tablespoons cornstarch
- 3 tablespoons water
Garnish (Optional)
- Chopped green onion
- Sesame seeds
Instructions
- Prepare the Slow Cooker: Lightly grease the insert of a 7-quart slow cooker to prevent sticking. Place the 2 lbs. of boneless skinless chicken breasts evenly in the slow cooker insert.
- Make Teriyaki Sauce: In a medium bowl, whisk together 1 cup low-sodium soy sauce, 4 tablespoons rice vinegar, 4 tablespoons honey, 2 tablespoons brown sugar, 3 minced garlic cloves, 1/2 tablespoon grated ginger, and a pinch of crushed red pepper flakes if desired. Pour this sauce mixture evenly over the chicken breasts in the slow cooker.
- Cook the Chicken: Cover the slow cooker with the lid. Cook on high heat for 2 hours or on low heat for 4 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken and Strain Sauce: Carefully remove the hot chicken breasts to a clean cutting board. Use two forks to shred the chicken finely. Meanwhile, strain the cooking liquid through a mesh sieve into a medium saucepan, discarding any solids.
- Thicken the Sauce: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water until smooth. Pour this slurry into the saucepan with the strained liquid. Heat over medium-high heat, whisking constantly until the sauce thickens to your desired consistency, about 2-3 minutes. Remove from heat.
- Combine Chicken and Sauce: Add the shredded chicken back into the thickened sauce in the saucepan. Stir gently to coat the chicken completely with the teriyaki sauce.
- Serve: Serve the teriyaki chicken warm over cooked rice or your preferred side. Garnish with chopped green onions and sesame seeds if desired. Enjoy your flavorful and comforting slow cooker teriyaki chicken meal!
Notes
- For a spicier version, increase the amount of crushed red pepper flakes.
- You can substitute chicken thighs for a juicier, more flavorful result.
- This dish works great for meal prep and keeps well in the refrigerator for up to 4 days.
- Serve with steamed vegetables or stir-fried greens for a complete meal.
- Adjust sweetness by adding more or less honey and brown sugar according to taste.
