Slow Cooker Teriyaki Chicken Recipe
This Slow Cooker Teriyaki Chicken recipe delivers a tender, flavorful meal with a savory-sweet, slightly tangy sauce. Perfect for busy weeknights, this dish requires minimal prep and uses basic ingredients, making it a go-to for a stress-free dinner. Serve it with rice and vegetables for a well-rounded meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours (high) or 6 hours (low)
- Total Time: 3 hours (high) or 6 hours (low)
- Yield: 4 servings
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
4 boneless skinless chicken breasts
1 cup soy sauce (or coconut aminos for gluten-free)
1/2 cup honey
1/4 cup apple cider vinegar
1 tablespoon minced garlic (or garlic powder)
1 tablespoon minced ginger (or ginger powder)
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional for heat)
1 tablespoon cornstarch (for thickening sauce)
1 tablespoon water
Instructions
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Prepare the Sauce: In your slow cooker, whisk together soy sauce, honey, apple cider vinegar, garlic, ginger, sesame oil, and crushed red pepper flakes (if using).
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Add the Chicken: Place the chicken breasts into the sauce, ensuring they are well-coated.
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Cook: Set the slow cooker to cook on low for 6 hours or high for 3 hours, until the chicken is fork-tender.
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Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred using two forks or a stand mixer.
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Thicken the Sauce: Strain the cooking liquid into a saucepan. Mix cornstarch with water to create a slurry and add it to the sauce, stirring constantly until thickened.
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Serve: Toss the shredded chicken in half of the thickened sauce and save the rest for serving. Serve with rice and vegetables.
Notes
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For juicier, richer flavor, substitute chicken breasts with thighs.
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To make it gluten-free, swap soy sauce with coconut aminos.
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For extra heat, add more red pepper flakes or sriracha.
Find it online: https://recipesbyjanet.com/slow-cooker-teriyaki-chicken-recipe/
