Description

Slow Cooker Teriyaki Chicken is a flavorful, easy-to-make dish featuring tender shredded chicken breasts cooked slowly in a savory and sweet homemade teriyaki sauce made with garlic, ginger, honey, soy sauce, and brown sugar. Perfect for a comforting weeknight dinner served over rice and garnished with toasted sesame seeds and sliced green onions.

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 and Garnish

1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons sliced green onions

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Instructions

Prepare chicken: Place the boneless skinless chicken breasts in the slow cooker to start the cooking process.
Make sauce mixture: 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 sauce mixture evenly over the chicken in the slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 6 hours until the chicken is tender and cooked through.
Shred chicken: Remove the cooked chicken from the slow cooker and shred it using two forks into bite-sized pieces.
Strain sauce: Pour the remaining teriyaki sauce from the slow cooker through a fine strainer into a saucepan to remove any solids and collect the smooth sauce.
Thicken sauce: Place the saucepan on the stove over medium-high heat and bring the sauce to a simmer. Meanwhile, mix the cornstarch with cold water in a small bowl until dissolved. Slowly whisk the cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the sauce has thickened slightly.
Combine and serve: Pour the thickened teriyaki sauce over the shredded chicken and toss well to coat evenly. Garnish with toasted sesame seeds and sliced green onions before serving.

Notes

This dish is best served over steamed white rice or brown rice for a complete meal.
For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before placing it in the slow cooker.
If you prefer a spicier sauce, add a small amount of crushed red pepper flakes to the sauce mixture.
You can substitute chicken thighs for breasts for more juiciness and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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