Slow Cooker Teriyaki Chicken Recipe

Slow Cooker Teriyaki Chicken
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken Breasts
1 Small White Onion - small chopped (apx ½ Cup)
2 cloves Fresh Garlic - minced
½ Cup Soy Sauce
¼ Cup Rice Wine Vinegar
¼ Cup Pineapple Juice
¼ Cup Honey - amount to taste
1 Tbs Fresh Ginger - grated into a fine paste
⅛ tsp Ground White Pepper
¼ Cup Cold Water
3 Tbs Cornstarch
-OPTIONAL GARNISH-
2-4 Green Onions - sliced into 1 inch pieces
Toasted Sesame Seeds

Preparation:
  1. Place chicken in a single layer on bottom of slow cooker (Crock Pot®)
  2. In a medium nonreactive bowl, whisk together the onion, garlic, soy sauce, rice wine vinegar, pineapple juice, honey, ginger, and white pepper until well combined
  3. Pour teriyaki mixture over the chicken breasts - Cover and allow to cook on high for 4-5 hours (low for 8-9 hours) or until the chicken is cooked through and easily shreds using a fork
  4. Remove the chicken from the slow cooker using a slotted spoon and shred using a couple of forks (how fine you shred it is up to you - I like it kind of 'chunky') and set aside
  5. Transfer the remaining teriyaki liquid from the slow cooker to a medium sauce pan
  6. In a separate bowl, whisk together the water and cornstarch into a smooth slurry
  7. Whisk cornstarch slurry into the teriyaki liquid until well combined
  8. Place the teriyaki/cornstarch mixture over medium-high heat and bring to a boil - Allow to boil for 1-3 minutes or until thickened - Adjust flavor to your liking
  9. Remove from heat and use as desired - You can toss the shredded chicken breasts with the sauce, pour the sauce over the top, pour some over the top and reserve the rest as a dipping sauce... Really up to you!
  10. Serve the shredded chicken (sauced as you like) hot over rice with optional garnish OR use to make teriyaki sliders with a little shredded red cabbage for 'crunch' (I like using King's Hawaiian Sweet Bread Rolls® for the slider buns)

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