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Slow Cooker Chicken Teriyaki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Japanese-American Fusion
  • Diet: Halal

Description

This Slow Cooker Chicken Teriyaki recipe delivers tender, juicy chicken breasts simmered in a flavorful homemade teriyaki sauce made with soy sauce, honey, rice vinegar, and aromatic garlic and ginger. Perfectly cooked in a slow cooker for effortless meal prep, this dish is easy to make and ideal for serving over steamed rice, garnished with sesame seeds and green onions for a delicious and comforting dinner.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts

Teriyaki Sauce

  • 1 cup soy sauce
  • ½ cup honey
  • ¼ cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil

Thickening (Optional)

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish (Optional)

  • 1 tablespoon sesame seeds
  • 2 green onions, sliced

Instructions

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts into the slow cooker, arranging them in a single layer for even cooking.
  2. Make the Teriyaki Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated fresh ginger, and sesame oil until the sugar is fully dissolved and the ingredients are well combined. Pour this mixture evenly over the chicken in the slow cooker.
  3. Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked through and tender.
  4. Thicken the Sauce (Optional): If you prefer a thicker sauce, about 30 minutes before the cooking time ends, mix the cornstarch with water to form a smooth slurry. Stir this mixture into the slow cooker and cook for the remaining time uncovered to allow the sauce to thicken.
  5. Shred the Chicken: Once the chicken is tender and cooked through, use two forks to shred the chicken directly in the slow cooker and stir it into the thickened sauce to coat well.
  6. Serve and Garnish: Serve the shredded teriyaki chicken over steamed rice. Garnish with toasted sesame seeds and sliced green onions if desired for added flavor and texture.

Notes

  • If you do not have cornstarch, you can simmer the sauce after removing the chicken to reduce it and thicken naturally.
  • Use low-sodium soy sauce if you want to control the salt content.
  • For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
  • The cooking times may vary slightly depending on your slow cooker model.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.

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