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Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken

The ultimate comfort food awaits with Slow Cooker Teriyaki Chicken. Tender, juicy chicken is enveloped in a sweet and savory sauce, making it an easy weeknight dinner that the whole family will love. Satisfy your cravings with a dish that’s both delicious and simple to prepare!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Chicken breasts
  • 2 teaspoons Garlic
  • 2 teaspoons Ginger
  • 1/4 cup Honey
  • 1/4 cup Brown sugar
  • 1/2 cup Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Sesame oil
  • 1/4 cup Cold water
  • 2 tablespoons Cornstarch
  • Optional sesame seeds and green onions

Equipment

  • Large Pot
  • Wooden Spoon
  • Slow Cooker
  • Mixing Bowl
  • Saucepan
  • Frying Pan

Method
 

  1. Start by placing the chicken breasts in the bottom of your slow cooker. Make sure they are spread evenly to allow for even cooking.
  2. In a small bowl, stir together the garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, and sesame oil. Mix until everything is well combined.
  3. Pour this wonderful mixture over the chicken, ensuring that each piece is nicely coated. This will infuse the flavors right into the meat as it cooks.
  4. Set your slow cooker on high and cook for 3 to 4 hours, or on low for 6 to 7 hours. The longer the cooking time, the more tender the chicken will become.
  5. Once the cooking time is up, carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  6. Next, pour the sauce from the slow cooker through a strainer into a saucepan. This will remove any bits of garlic or ginger, creating a smooth sauce.
  7. Bring the strained sauce mixture to a simmer over medium heat. This will help to concentrate the flavors.
  8. In a separate small bowl, mix the cornstarch with the cold water until smooth. Once your sauce is simmering, pour this mixture into the saucepan.
  9. Stir the sauce continuously until it reaches a boil and thickens to your desired consistency. This usually takes just a few minutes.
  10. Pour the thickened sauce over the shredded chicken and toss to coat. I like to keep the mixture in the crockpot on warm until serving.
  11. As a final touch, sprinkle with sesame seeds and chopped green onions before serving. This adds a pop of color and crunch!

Notes

After enjoying your meal, store leftovers in an airtight container in the refrigerator. They should last for about three to four days.
This dish freezes beautifully! Portion out the leftovers and freeze for up to three months. Just thaw and reheat when you’re ready to enjoy again.
A fresh, crisp salad with a light vinaigrette can balance the richness of the chicken.
Don’t skip the garnishes! Sesame seeds and green onions not only elevate the flavor but also add a visual appeal that makes the dish more enticing.
If you enjoy a little heat, consider adding some red pepper flakes or a dash of sriracha to the sauce for an extra kick.