Description
An easy, dump-and-go slow cooker teriyaki chicken recipe packed with sweet, savory, garlicky flavor. Perfect for meal prep, busy nights, or a healthier takeout-style dinner at home.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 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
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
1. Place chicken breasts into your slow cooker.
2. In a small bowl, whisk together garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
3. Pour the mixture over the chicken, ensuring it’s coated well.
4. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours until the chicken is tender.
5. Remove chicken, place on a plate, and shred with two forks.
6. Strain the cooking liquid into a saucepan over medium-high heat.
7. Mix cornstarch and cold water in a small bowl until smooth, then stir into the sauce.
8. Bring to a boil, cooking 1-2 minutes until the sauce thickens slightly.
9. Return shredded chicken to the slow cooker and pour sauce over it. Toss to coat evenly.
10. Sprinkle with sesame seeds and green onions before serving over rice or noodles.
Notes
Shred chicken while it’s warm for best texture.
Thighs can be used instead of breasts for juicier results.
Make 1.5x sauce for extra glaze on rice or veggies.
Store leftovers in fridge for 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 17g
- Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g