Description
Succulent slow cooker teriyaki chicken brings Asian-inspired flavors to your dinner table with minimal effort. Tender chicken bathes in a rich, sweet-savory sauce, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless skinless chicken breasts
Sauce Components:
- 1/2 cup low sodium soy sauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 cup cold water
- 2 tablespoons cornstarch
Aromatics and Garnish:
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare the aromatic teriyaki base by blending minced garlic, grated ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar in a mixing bowl until thoroughly combined.
- Place whole chicken breasts into the slow cooker, then gently pour the prepared teriyaki mixture directly over the meat, ensuring complete coverage.
- Set slow cooker to LOW temperature and allow chicken to simmer for 6-7 hours (or HIGH for 3-4 hours), creating tender, flavor-infused protein.
- Once cooking completes, carefully transfer chicken to a cutting board and use two forks to methodically shred the meat into uniform, bite-sized pieces.
- Strain the remaining cooking liquid through a fine-mesh sieve into a saucepan, removing any solid particles.
- Heat the liquid over medium heat, bringing it to a gentle simmer while whisking cornstarch and water together in a separate small bowl.
- Gradually incorporate the cornstarch mixture into the simmering sauce, continuously stirring until the consistency thickens and becomes glossy, approximately 1-2 minutes.
- Return shredded chicken to the slow cooker, then pour the reduced teriyaki sauce over the meat, thoroughly coating each piece.
- Garnish with toasted sesame seeds and finely chopped green onions for added texture and visual appeal before serving.
Notes
- Choosing the right chicken matters most, so opt for boneless, skinless breasts that are similar in size for even cooking and perfect tenderness.
- Prevent dryness by avoiding overcooking; check chicken’s internal temperature reaches 165°F for safe and juicy results.
- use tamari instead of soy sauce for gluten-free version, or replace honey with maple syrup for vegan alternative.
- Enhance flavor depth by caramelizing sauce slightly during final reduction, which intensifies the teriyaki’s rich, sweet-savory profile.
- Prep Time: 15 minutes
- Cook Time: 4 hour (on high) or 7 hours (on low)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 25g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 70mg