Slow Cooker Teriyaki Chicken
Tender shredded chicken in a homemade teriyaki-style sauce made easily in the slow cooker.
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons garlic minced
- 2 teaspoons fresh ginger minced
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup cold water
- 2 tablespoons cornstarch
- sesame seeds optional, for garnish
- green onions optional, sliced, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer if possible.
- In a small bowl, whisk together minced garlic, minced ginger, honey, brown sugar, soy sauce, rice vinegar, and sesame oil until combined.
- Pour the sauce over the chicken in the slow cooker, coating each piece.
- Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks on a cutting board or in a bowl.
- Strain the cooking liquid from the slow cooker into a saucepan to remove any solids, then bring the liquid to a simmer over medium heat.
- Stir the cornstarch into the cold water until smooth, then whisk the slurry into the simmering sauce; continue to cook and stir until the sauce boils and thickens, about 1–2 minutes.
- Return the shredded chicken to the slow cooker or a serving bowl and pour the thickened sauce over it; toss to coat evenly.
- Serve topped with sesame seeds and sliced green onions, if desired.
Equipment
- Slow Cooker
- small bowl
- Measuring cups and spoons
- forks (for shredding)
- fine mesh strainer
- Saucepan
- Whisk
Notes
- Use low-sodium soy sauce to control saltiness.
- Shred chicken while sauce thickens to save time.
- Mix cornstarch with cold water before adding to avoid lumps.