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Crock Pot Teriyaki Chicken

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Crock Pot Teriyaki Chicken is a quick and flavorful dish that combines tender chicken with a sweet-savory homemade teriyaki sauce. Perfect for busy weeknights, it requires minimal prep and can be served with rice, stir-fried veggies, or a side salad.

Ingredients

2 pounds chicken breasts

Sauce:

½ cup honey

¾ cup soy sauce

2 Tablespoons rice vinegar

¼ cup mirin

½ teaspoon powdered ginger

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

1 teaspoon sesame oil

To thicken:

1 Tablespoon cornstarch

1 Tablespoon cool water

Instructions

  1. Grease the container of a large slow cooker.
  2. Add the sauce ingredients in the order listed into the prepared slow cooker and whisk to combine (DO NOT add the cornstarch and water mixture yet).
  3. Place the chicken breasts into the slow cooker and turn to coat with the sauce.
  4. Cook on low for 6 hours or high for 3 hours, or until the chicken is easily shredded with a fork.
  5. Remove the chicken from the slow cooker and transfer it to a medium serving dish. Set the sauce aside.
  6. Shred the chicken with two forks and cover to keep warm.
  7. Set a fine mesh strainer over a 4-quart saucepan and pour the sauce from the slow cooker through the strainer into the saucepan.
  8. In a small bowl, mix the cornstarch and water, then add this mixture to the sauce in the saucepan. Stir or whisk until fully incorporated.
  9. Bring the sauce to a boil over medium-high heat, stirring constantly, until it thickens.
  10. Mix half of the sauce into the shredded chicken and save the other half for serving.
  11. Serve with rice, stir-fried veggies, or your favorite Asian salad.

Notes

  • Substitute chicken thighs for chicken breasts if you prefer dark meat.
  • Use gluten-free soy sauce to make the recipe gluten-free.
  • Granulated or brown sugar can be used instead of honey as a sweetener substitute.
  • Fresh ginger, garlic, or onion can replace powdered versions for a stronger flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 2 months.
  • Reheat leftovers in the microwave or stovetop, adding a small amount of water if needed to thin the sauce.

Nutrition

Find it online: https://recipesbyjanet.com/crock-pot-teriyaki-chicken/