Description
Effortless and flavorful teriyaki chicken cooked in a slow cooker, perfect for busy evenings.
Ingredients
Scale
- 1.5–2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon sesame oil (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for slurry)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Sliced green onions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Place the chicken breasts or thighs in the bottom of your slow cooker, spreading them out evenly.
- In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil (if using), and red pepper flakes until combined.
- Pour the sauce mixture over the chicken, ensuring each piece is well coated.
- Cover the slow cooker with its lid and cook on low for 4-6 hours or on high for 2-3 hours, depending on your schedule.
- Once cooked, carefully remove the chicken from the crockpot. Using two forks, shred the chicken into bite-sized pieces.
- To thicken the sauce, whisk together cornstarch and water to form a slurry, then stir it into the remaining sauce. Turn the heat to high and let it cook for an additional 15-20 minutes until thickened.
- Ladle the teriyaki chicken over a bed of warm rice or noodles, then garnish with sliced green onions and sesame seeds for extra flavor.
Notes
Consider marinating the chicken overnight for deeper flavor. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg