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Slow Cooker Teriyaki Chicken Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (High) or 5-6 hours (Low)
  • Total Time: 3 hours 10 minutes (High) or 6 hours 10 minutes (Low)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian
  • Diet: Low Fat

Description

This Slow Cooker Teriyaki Chicken recipe offers a deliciously tender and flavorful meal that’s easy to prepare. Combining classic teriyaki ingredients like soy sauce, honey, and ginger, this dish is cooked low and slow to infuse the chicken with rich, savory sweetness. Perfect for a comforting weeknight dinner, it’s served best over steamed rice and garnished with sesame seeds and green onions for added texture and aroma.

Ingredients

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
  • 1/4 cup cold water
  • 2 tablespoons cornstarch

Garnish

  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Arrange Chicken: Place the boneless skinless chicken breasts evenly at the bottom of the slow cooker to ensure consistent and even cooking.
  2. Prepare Sauce: In a small bowl, whisk together minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until the mixture is well combined.
  3. Cook Chicken: Pour the prepared soy sauce mixture over the chicken breasts in the slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours until the chicken is tender enough to shred easily.
  4. Shred Chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces.
  5. Strain Sauce: Pour the leftover liquid through a strainer into a saucepan to remove any solids, ensuring a smooth sauce.
  6. Simmer Sauce: Place the saucepan on the stove over medium-high heat and bring the strained sauce to a simmer.
  7. Thicken Sauce: Dissolve the cornstarch in cold water in a small bowl. Gradually pour this mixture into the simmering sauce, stirring constantly until the sauce boils and thickens, about 1-2 minutes.
  8. Combine Chicken and Sauce: Pour the thickened teriyaki sauce over the shredded chicken and toss gently to coat all pieces evenly with the sauce.
  9. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the chicken. Serve hot, ideally over a bed of steamed rice for a complete meal.

Notes

  • For best results, use low sodium soy sauce to control the saltiness of the dish.
  • Cooking times may vary slightly depending on your slow cooker model; ensure the chicken is cooked through and tender before shredding.
  • Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe pairs well with steamed vegetables or stir-fried greens for added nutrition.
  • If you prefer a spicier kick, add red pepper flakes or a dash of hot sauce to the teriyaki sauce mix.

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Find it online: https://everydaykitchenmeals.com/slow-cooker-teriyaki-chicken-recipe/