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Slow Cooker Teriyaki Chicken Recipe

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3.9 from 11 reviews

This Slow Cooker Teriyaki Chicken recipe offers a deliciously tender and flavorful meal with a perfect balance of sweet and savory notes. Using simple ingredients like soy sauce, brown sugar, garlic, ginger, and sesame oil, the chicken is slow-cooked until juicy and then shredded, with a thickened teriyaki sauce poured over top. It’s an easy-to-make dish ideal for busy days, served best over rice and garnished with green onions and sesame seeds.

  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 3 large boneless skinless chicken breasts (about 2 lbs.)

Teriyaki Sauce

  • 3/4 cup reduced-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/4 cup + 1 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tsp chili garlic sauce
  • 1 1/2 tsp toasted sesame oil
  • 1/4 tsp black pepper

Thickening Slurry

  • 3 Tbsp cold water
  • 3 Tbsp cornstarch

Garnishes

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare Chicken: If necessary, trim any excess fat from the chicken breasts. Place the chicken breasts in the bottom of the slow cooker insert to prepare for cooking.
  2. Combine Sauce: In a small mixing bowl, whisk together reduced-sodium soy sauce, light brown sugar, rice vinegar, honey, grated fresh ginger, minced garlic, chili garlic sauce, toasted sesame oil, and black pepper until well combined.
  3. Cook Chicken: Pour the prepared teriyaki sauce over the chicken breasts in the slow cooker. Cover and cook on LOW for 6 to 7 hours until the chicken is tender and fully cooked.
  4. Shred Chicken: Once cooked, remove the chicken breasts to a cutting board and shred them using two forks or your preferred shredding method.
  5. Reduce Sauce: Skim off any excess fat from the slow cooker liquid. Transfer the liquid to a saucepan and heat it over medium heat on the stove.
  6. Thicken Sauce: In a small bowl, mix the cold water and cornstarch to create a slurry. Stir this slurry into the saucepan with the cooking liquid. Continue heating and stirring for several minutes over medium heat until the sauce thickens slightly.
  7. Combine Chicken with Sauce: Return the shredded chicken to the slow cooker. Pour the thickened sauce over the chicken and toss well to coat all the pieces evenly.
  8. Serve: Serve the teriyaki chicken hot, ideally over steamed rice. Garnish with sliced green onions and sesame seeds for added flavor and texture.

Notes

  • For a spicier version, increase the amount of chili garlic sauce according to taste.
  • Use reduced-sodium soy sauce to control the saltiness of the dish.
  • Shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with steamed vegetables or a simple side salad for a balanced meal.
  • If you prefer thicker sauce, you can add the slurry gradually until desired consistency is reached.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 10 minutes
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Asian
  • Diet: Low Fat

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