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Slow Cooker Teriyaki Chicken Recipe

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4 from 5 reviews

  • Author: Molly
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings

Description

This Slow Cooker Teriyaki Chicken is a delicious and easy-to-make meal featuring tender shredded chicken cooked in a flavorful homemade teriyaki sauce. Perfect for busy weeknights, the slow cooker does all the work while the sauce is thickened on the stovetop to coat the chicken with a sweet and savory glaze. Garnished with sesame seeds and sliced green onions, this dish is sure to become a family favorite.

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 & Garnish

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

Instructions

  1. Prepare Chicken: Place the boneless skinless chicken breasts into the slow cooker evenly.
  2. Mix Sauce Ingredients: 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.
  3. Combine Sauce and Chicken: Pour the prepared soy sauce mixture evenly over the chicken breasts in the slow cooker.
  4. Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken is fully cooked and tender.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks.
  6. Strain Sauce: Pour the cooking liquid through a fine strainer into a saucepan to remove solids and collect the teriyaki sauce.
  7. Simmer Sauce: Place the saucepan over medium-high heat on the stove and bring the sauce to a gentle simmer.
  8. Prepare Thickener: In a small bowl, combine cornstarch and cold water, stirring until the cornstarch is completely dissolved.
  9. Thicken Sauce: Slowly pour the dissolved cornstarch mixture into the simmering sauce while stirring continuously. Bring to a boil and cook for 1-2 minutes until the sauce thickens slightly.
  10. Coat Chicken and Serve: Pour the thickened teriyaki sauce over the shredded chicken and toss well to coat. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

  • Use low sodium soy sauce to keep the salt content moderate and allow control over saltiness.
  • Shredding the chicken after cooking ensures it’s tender and absorbs the flavors well.
  • The cornstarch slurry is key to achieving a glossy, thick sauce that clings to the chicken.
  • Serve with steamed rice and steamed vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

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