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Slow Cooker Teriyaki Chicken Recipe

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This Slow Cooker Teriyaki Chicken recipe offers a deliciously tender and flavorful meal perfect for a busy weeknight. With a savory homemade teriyaki sauce enhanced by garlic, ginger, honey, and sesame oil, the chicken is slow-cooked to juicy perfection and finished with a thickened glossy sauce garnished with sesame seeds and green onions.

  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts

Teriyaki Sauce

  • 2 teaspoons garlic (minced)
  • 2 teaspoons ginger (minced)
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice vinegar

Thickening and Garnish

  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker, arranging them evenly to allow uniform cooking.
  2. Make the Teriyaki Sauce: In a small bowl, whisk together minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until well combined.
  3. Combine and Cook: Pour the prepared teriyaki sauce mixture evenly over the chicken in the slow cooker. Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken is tender and fully cooked.
  4. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and place them on a serving plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
  5. Strain the Sauce: Pour the liquid teriyaki sauce from the slow cooker through a strainer into a saucepan to remove any solids, ensuring a smooth sauce for thickening.
  6. Simmer the Sauce: Place the saucepan over medium-high heat on the stovetop and bring the strained sauce to a gentle simmer.
  7. Prepare Cornstarch Slurry: In a small bowl, dissolve the cornstarch in cold water, stirring until completely mixed to avoid lumps.
  8. Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. Bring the sauce to a boil and cook for 1-2 minutes until it thickens to a glossy consistency.
  9. Combine Chicken and Sauce: Pour the thickened teriyaki sauce over the shredded chicken and toss thoroughly to coat every piece evenly with the rich glaze.
  10. Garnish and Serve: Sprinkle the coated chicken with toasted sesame seeds and sliced green onions for added flavor, texture, and visual appeal. Serve warm.

Notes

  • Using low sodium soy sauce helps control the salt content in this recipe.
  • For a spicier version, add red pepper flakes or a splash of sriracha to the sauce mixture before cooking.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with steamed rice, noodles, or stir-fried vegetables.
  • Make sure to dissolve the cornstarch completely in cold water before adding to the sauce to avoid lumps.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

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