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Slow Cooker Teriyaki Chicken


  • Prep Time: 5 mins
  • Cook Time: 4 to 5 hours
  • Total Time: 7 minute
  • Yield: 4 to 6 servings 1x

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • 2 teaspoons garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1/8 teaspoon pepper
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds, optional
  • 2 tablespoons sliced green onions, optional

Instructions

  1. Place the chicken breasts in a slow cooker.
  2. In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil, rice vinegar and pepper. Pour mixture over the chicken.
  3. Cover and cook on high for 2 to 3 hours or low for 4 to 5 hours, or until chicken is cooked and tender.
  4. Remove the chicken from the slow cooker and shred with two forks.
  5. Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan. Place the saucepan on the stove over medium high heat and bring to a simmer.
  6. In a small bowl, mix the cornstarch with the water until dissolved. Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
  7. Pour the sauce over the shredded chicken and toss to coat. Garnish with sesame seeds and green onions, if desired. Serve over rice (I highly suggest my coconut rice)