Crockpot Teriyaki Chicken
Cooked slowly in a tangy sauce until bubbling, this crockpot teriyaki chicken is an excellent standalone dish, or can be mixed with veggies, or served over rice.
- 3 large chicken breasts skinless and boneless (about 2 pounds total)
- ½ cup soy sauce
- ½ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 teaspoon ground ginger
- ¼ cup water
- 2 tablespoons cornstarch
- green onions for garnish
- sesame seeds for garnish
- cooked rice for serving
In a small bowl, mix together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.
Place the chicken breasts in a layer at the bottom of the slow cooker and pour the sauce mixture over the top.
Cook on low for 5 hours or high for 3 hours until a meat thermometer reads 165F.
When the chicken is cooked, remove it from the slow cooker, place it into a large bowl or on a platter, and shred it using two forks.
Carefully pour the remaining sauce from the crockpot into a small saucepan.
Mix the cornstarch into the water to make a slurry. Pour the cornstarch slurry into the sauce in the saucepan and heat on the stovetop over medium heat for about 5 minutes, until the sauce has thickened.
Pour the thickened sauce over the top of the shredded chicken and toss gently to coat.
Garnish with chopped green onion and sesame seeds and serve over hot cooked rice.
Pro Tip: Whisk the sauce together the night before and store it in the refrigerator so that you can just dump it in the slow cooker with the chicken the next day.
Pro Tip: Chicken shreds best when it is still warm, make sure you do this right when it comes out of the slow cooker.
Sodium: 1823mgCalcium: 30mgVitamin C: 3mgVitamin A: 51IUSugar: 44gFiber: 1gPotassium: 739mgCholesterol: 108mgCalories: 396kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 39gCarbohydrates: 50gIron: 2mg