Description
This Slow Cooker Teriyaki Chicken recipe offers a deliciously sweet and savory meal made easy with minimal prep and slow cooking. Tender chicken breasts are cooked in a homemade teriyaki sauce infused with garlic, ginger, and sesame oil, then shredded and coated in a thickened glaze. Perfect for a comforting dinner served over rice or noodles.
Ingredients
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
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker, ensuring they are spread out evenly.
- Make the 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 well combined.
- Add Sauce to Chicken: Pour the prepared soy sauce mixture evenly over the chicken breasts in the slow cooker.
- Cook Slow: Cover the slow cooker and cook on HIGH for 3 hours or LOW for 5 to 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat finely.
- Strain the Sauce: Pour the remaining teriyaki sauce from the slow cooker through a strainer into a saucepan, discarding solids.
- Simmer the Sauce: Place the saucepan over medium-high heat on the stove and bring the sauce to a simmer.
- Thicken the Sauce: In a small bowl, dissolve the cornstarch in cold water. Slowly pour this mixture into the simmering sauce and continue cooking until it boils and thickens, about 1-2 minutes.
- Combine and Coat: Pour the thickened sauce over the shredded chicken and toss well to evenly coat the meat.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions on top. Serve the teriyaki chicken hot with your choice of sides.
Notes
- For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before slow cooking.
- Serve with steamed rice or stir-fried vegetables for a balanced meal.
- Leftovers keep well in the refrigerator for up to 3 days.
- You can substitute chicken thighs for a juicier texture.
- If you prefer a thicker sauce, add a little more cornstarch slurry gradually.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
