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Slow Cooker Teriyaki Chicken Recipe

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3.9 from 15 reviews

This Slow Cooker Teriyaki Chicken recipe offers a perfectly tender and flavorful dish that's easy to prepare and ideal for busy days. Using a slow cooker, the chicken simmers in a rich teriyaki sauce infused with garlic, ginger, honey, and soy sauce, then shredded and tossed with a luscious thickened glaze. Garnished with sesame seeds and green onions, it makes a delicious main course suitable for family dinners or meal prep.

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 in the slow cooker, arranging them evenly at the bottom.
  2. Make the sauce: In a small bowl, whisk together the minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until fully combined.
  3. Combine: Pour the prepared teriyaki sauce mixture over the chicken in the slow cooker, ensuring the chicken is covered.
  4. Cook the chicken: Cover the slow cooker with the lid and cook on HIGH for 3 hours or on LOW for 5-6 hours until the chicken is tender and fully cooked.
  5. Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks.
  6. Strain the sauce: Pour the cooking liquid from the slow cooker through a fine strainer into a saucepan to remove solids, leaving a smooth teriyaki sauce.
  7. Simmer the sauce: Place the saucepan on the stove over medium-high heat and bring the strained sauce to a simmer.
  8. Prepare cornstarch slurry: In a small bowl, dissolve the cornstarch in the cold water, stirring until smooth and lump-free.
  9. Thicken the sauce: Pour the cornstarch slurry into the simmering sauce and bring it to a boil, cooking for 1-2 minutes or until the sauce has thickened to a glaze-like consistency.
  10. Toss and serve: Pour the thickened teriyaki sauce over the shredded chicken and toss to coat evenly. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking if time allows.
  • Serve this teriyaki chicken over steamed rice or noodles for a complete meal.
  • Use low sodium soy sauce to control saltiness and keep the dish heart-healthy.
  • The sauce can be adjusted for sweetness by adding more or less honey and brown sugar according to taste.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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