Description
This Slow Cooker Teriyaki Chicken recipe offers a simple and flavorful way to enjoy tender, shredded chicken bathed in a rich homemade teriyaki sauce. Perfectly cooked in a slow cooker, it requires minimal hands-on time and yields a delicious dish ideal for serving over rice or noodles. Enhanced with garlic, ginger, and a touch of sweetness from honey and brown sugar, this comforting meal is great for busy weeknights or meal prepping.
Ingredients
Scale
Chicken
- 2 lbs. boneless skinless chicken breasts
Teriyaki Sauce
- 1 cup low-sodium soy sauce
- 4 Tablespoons rice vinegar
- 4 Tablespoons honey
- 2 Tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 Tablespoon freshly grated ginger or 1/2 teaspoon dried ginger
- Pinch of crushed red pepper flakes (optional, for heat)
Thickening Slurry
- 3 Tablespoons cornstarch
- 3 Tablespoons water
Garnishes (optional)
- Chopped green onion
- Sesame seeds
Instructions
- Prepare the slow cooker: Grease the insert of a 7-quart slow cooker to prevent sticking, then place the boneless skinless chicken breasts inside in an even layer.
- Make the teriyaki sauce and cook the chicken: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, and crushed red pepper flakes if using. Pour this flavorful mixture evenly over the chicken in the slow cooker. Cover with the lid and cook on high for 2 hours or on low for 4 hours until the chicken is tender and fully cooked.
- Shred the chicken and strain sauce: Carefully remove the hot chicken breasts from the slow cooker to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Strain the cooking liquid through a fine mesh sieve into a medium saucepan, discarding any solids or impurities.
- Thicken the sauce: In a small bowl, combine the cornstarch and water to create a slurry. Pour this slurry into the saucepan with the strained sauce. Heat the saucepan over medium-high heat, whisking constantly until the sauce thickens to your desired consistency, typically a few minutes. Remove from heat once thickened.
- Combine chicken and sauce: Return the shredded chicken to the thickened sauce in the saucepan. Stir gently to coat all pieces of chicken evenly with the glossy teriyaki sauce.
- Serve and garnish: Serve the teriyaki chicken warm alongside steamed rice or your favorite side dish. For added flavor and a pop of color, garnish with chopped green onions and sprinkle sesame seeds on top if desired. Enjoy your flavorful, tender Slow Cooker Teriyaki Chicken!
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add a dash of sriracha.
- You can substitute chicken thighs for a juicier texture; adjust cooking time accordingly.
- Leftovers refrigerate well for up to 4 days and freeze for up to 3 months.
- Serve with steamed vegetables or noodles for a complete meal.
- Make sure to stir the sauce constantly when thickening to avoid lumps.
