Slow Cooker Teriyaki Chicken

By Lori

4 Person

250 Minutes

216 Calories

This Slow Cooker Teriyaki Chicken is an easy recipe perfect for busy weeknights! Serve with stir-fried veggies and you have a delicious and healthy dinner! Made completely from scratch with all of my favorite Asian flavors, it is a fantastic fix-it-and-forget-it meal option for busy weeknights!

Ingredients

1 tbsp. cool water
1 tbsp. cornstarch
1 tsp. sesame oil
1/4 tsp. freshly ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. powdered ginger
1/4 cup mirin
2 tbsp. rice vinegar
3/4 cup soy sauce
1/2 cup honey
3 pounds boneless skinless chicken breasts

Method

01

Grease the container of your large slow cooker.
02

Add all the ingredients except chicken breasts in the order listed into the prepared container of your slow cooker and whisk to combine. Do not add the cornstarch and water mixture!
03

Place chicken breasts into the slow cooker/sauce mixture and spoon sauce over them. Cook on low for 6-8 hours or high for 3-4 hours or until chicken easily shreds with a fork.
04

Remove chicken from the crockpot and place it into a medium serving dish. Do not discard the sauce.
05

Shred the chicken with two forks. Cover and set aside. Set a fine-mesh strainer over a 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.
06

Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated. Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.
07

Mix some of the sauce into the shredded chicken, and save some so each person can pour some onto their dish individually! Serve with rice, stir-fried veggies or your favorite Asian salad!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Teriyaki Chicken Recipes

Slow Cooker Teriyaki Chicken

4.5

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 216 Kcal
Prep Time 10 Mins
Cook Time 240 Mins
Total Time 250 Mins

02 Ingredients

1 tbsp. cool water

1 tbsp. cornstarch

1 tsp. sesame oil

1/4 tsp. freshly ground black pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. powdered ginger

1/4 cup mirin

2 tbsp. rice vinegar

3/4 cup soy sauce

1/2 cup honey

3 pounds boneless skinless chicken breasts

03 Method

Step 1

Grease the container of your large slow cooker.

Step 2

Add all the ingredients except chicken breasts in the order listed into the prepared container of your slow cooker and whisk to combine. Do not add the cornstarch and water mixture!

Step 3

Place chicken breasts into the slow cooker/sauce mixture and spoon sauce over them. Cook on low for 6-8 hours or high for 3-4 hours or until chicken easily shreds with a fork.

Step 4

Remove chicken from the crockpot and place it into a medium serving dish. Do not discard the sauce.

Step 5

Shred the chicken with two forks. Cover and set aside. Set a fine-mesh strainer over a 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.

Step 6

Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated. Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.

Step 7

Mix some of the sauce into the shredded chicken, and save some so each person can pour some onto their dish individually! Serve with rice, stir-fried veggies or your favorite Asian salad!

04 Author