Description
Slow Cooker Teriyaki Chicken is a flavorful and easy crock pot recipe featuring tender shredded chicken breasts cooked in a homemade teriyaki sauce made from garlic, ginger, honey, soy sauce, and sesame oil. The sauce is thickened and poured over the chicken for a delicious meal perfect for serving over rice.
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 & Garnish
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 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.
- Mix Sauce: In a small bowl, whisk together the minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until well combined.
- Cook Chicken: Pour the teriyaki sauce mixture over the chicken in the slow cooker. Cover with the lid and cook on HIGH for 3 hours or on LOW for 5 to 6 hours until the chicken is cooked through and tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them with two forks into bite-sized pieces.
- Strain Sauce: Pour the remaining sauce from the slow cooker through a strainer into a saucepan to remove any solids.
- Thicken Sauce: Place the saucepan on the stove over medium-high heat and bring the sauce to a gentle simmer. In a small bowl, dissolve the cornstarch in cold water, then gradually whisk it into the simmering sauce. Continue cooking and stirring for 1 to 2 minutes until the sauce thickens.
- Combine and Serve: Pour the thickened sauce over the shredded chicken and toss well to coat evenly. Sprinkle the sesame seeds and sliced green onions on top before serving. Enjoy over steamed rice or noodles.
Notes
- For best flavor, use low sodium soy sauce to control the saltiness of the dish.
- If you prefer a spicier kick, add a teaspoon of chili flakes or sriracha to the sauce mixture before cooking.
- This dish can be prepped the night before and refrigerated; reheat thoroughly before serving.
- Serve with steamed rice, quinoa, or noodles for a full meal.
- To make it gluten free, use tamari instead of soy sauce.
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
