Slow Cooker Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is a tender, shredded chicken dish coated in a glossy, homemade teriyaki sauce, perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Chicken thighs can be substituted.
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup low-sodium soy sauce Coconut aminos or tamari work for gluten-free.
- 1/4 cup honey Can substitute with maple syrup.
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/4 cup rice vinegar
- 2 tbsp cornstarch Mixed with water for thickening.
- 1 cup water For cornstarch mixture.
Toppings
- 2 tbsp sesame seeds
- 2 green onions sliced
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the slow cooker.
- In a bowl, whisk together garlic, ginger, soy sauce, honey, brown sugar, sesame oil, and rice vinegar.
- Pour the sauce mixture over the chicken.
Cooking
- Cook on high for about 3 hours or low for 5–6 hours, until the chicken is tender enough to shred.
- Remove the chicken from the slow cooker and strain the cooking liquid into a saucepan.
- Simmer the strained liquid and stir in a cornstarch-and-water mixture to thicken.
- Toss the shredded chicken with the glossy teriyaki sauce.
Serving
- Finish with sesame seeds and sliced green onions.
- Serve over steamed rice, noodles, quinoa, or cauliflower rice, and add vegetables if desired.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Use low-sodium soy sauce to control saltiness.