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Slow Cooker Teriyaki Chicken Recipe

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4.2 from 22 reviews

  • Author: Mary & Susan
  • Total Time: 4 hours 10 minutes (including prep and cooking on HIGH)
  • Yield: 6 servings
  • Diet: Low Salt

Description

This Slow Cooker Teriyaki Chicken recipe offers a deliciously tender and flavorful chicken dish made easy with a simple blend of garlic, ginger, honey, soy sauce, and other classic teriyaki ingredients. Slow-cooked to perfection and finished with a thickened sauce, it’s perfect for a weeknight meal 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

  1. Prepare the Slow Cooker: Place the boneless skinless chicken breasts in the slow cooker, evenly spaced for even cooking.
  2. Mix Teriyaki 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 to create the teriyaki sauce.
  3. Combine and Cook: Pour the prepared soy sauce mixture evenly over the chicken breasts in the slow cooker. Cover the slow cooker with its lid.
  4. Slow Cook the Chicken: Cook the chicken on HIGH for 3 hours or on LOW for 5 to 6 hours, until the chicken is fully cooked and tender enough to shred.
  5. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks.
  6. Strain the Sauce: Pour the cooking liquid from the slow cooker through a fine strainer into a saucepan to remove solids.
  7. Simmer the Sauce: Place the saucepan on the stove over medium-high heat and bring the strained teriyaki sauce to a simmer.
  8. Thicken the Sauce: In a small bowl, dissolve the cornstarch in cold water, then pour this mixture into the simmering sauce. Bring to a boil and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
  9. Coat the Chicken: Pour the thickened sauce over the shredded chicken and toss to ensure all pieces are well coated with the flavorful teriyaki glaze.
  10. Garnish and Serve: Sprinkle the shredded chicken with sesame seeds and sliced green onions for added texture and flavor, then serve immediately over rice, noodles, or your preferred side.

Notes

  • Using low sodium soy sauce helps control the saltiness of the dish.
  • For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking if time allows.
  • This recipe can be doubled or halved easily to suit your serving needs.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with steamed vegetables or a fresh salad to balance the meal.
  • Adjust sweetness by modifying the amount of honey and brown sugar to taste.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (HIGH) or 5-6 hours (LOW)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

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