Prep time: 10 mins | Cook time: 250 mins | Total time: 260 mins | Yield: ABOUT 4 CUPS SHREDDED CHICKEN
I love this slow cooker teriyaki chicken. It is packed with wonderful flavors, very simple to whip up, and made with natural sweeteners. I serve this over rice garnished with some toasted sesame seeds for a filling meal any time. This easy slow cooker teriyaki chicken is a must-try and for keeps!
INGREDIENTS
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts
1/2 c. chopped white onion
1/4 c. rice wine vinegar
1/2 c. honey
1 tablespoon chopped fresh ginger
1/2 c. soy sauce (use low-sodium if desired)
1/4 c. cold water
(optional toppings: sliced scallions and toasted sesame seeds)
1/8 teaspoon freshly ground black pepper
3 tablespoons cornstarch
HOW TO MAKE SLOW COOKER TERIYAKI CHICKEN
Step 1: To the bottom of a slow cooker, add the chicken breasts in a single layer.
Step 2: Place the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper in a bowl. Mix well until combined. On top of the chicken breasts in the slow cooker, pour the mixture. Put the lid on and set it to cook for 4 to 5 hours on High or until the chicken is completely cooked and easily shred using a fork. To a separate bowl, transfer the chicken and shred it with two forks. Then, pour the rest of the teriyaki sauce from the slow cooker into a medium saucepan.
Step 3: In the meantime, mix the cold water with cornstarch in another bowl until the cornstarch has dissolved and the lumps are gone. Into the teriyaki sauce, stir in the cornstarch slurry. Bring the sauce to a boil for about 1 to 2 minutes over medium-high heat until thickened. Take the pan off the heat and pour the sauce over the shredded chicken. Toss well.
Step 4: Serve the teriyaki chicken immediately, garnished with scallions/green onions. If desired, sprinkle with some toasted sesame seeds. Enjoy!
Ingredients
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts
- 1/2 c. chopped white onion
- 1/4 c. rice wine vinegar
- 1/2 c. honey
- 1 tablespoon chopped fresh ginger
- 1/2 c. soy sauce (use low-sodium if desired)
- 1/4 c. cold water
- (optional toppings: sliced scallions and toasted sesame seeds)
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
Instructions
Step 1: To the bottom of a slow cooker, add the chicken breasts in a single layer.
Step 2: Place the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper in a bowl. Mix well until combined. On top of the chicken breasts in the slow cooker, pour the mixture. Put the lid on and set it to cook for 4 to 5 hours on High or until the chicken is completely cooked and easily shred using a fork. To a separate bowl, transfer the chicken and shred it with two forks. Then, pour the rest of the teriyaki sauce from the slow cooker into a medium saucepan.
Step 3: In the meantime, mix the cold water with cornstarch in another bowl until the cornstarch has dissolved and the lumps are gone. Into the teriyaki sauce, stir in the cornstarch slurry. Bring the sauce to a boil for about 1 to 2 minutes over medium-high heat until thickened. Take the pan off the heat and pour the sauce over the shredded chicken. Toss well.
Step 4: Serve the teriyaki chicken immediately, garnished with scallions/green onions. If desired, sprinkle with some toasted sesame seeds. Enjoy!
