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:
- Place chicken in a single layer on bottom of slow cooker (Crock Pot®)
- 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
- 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
- 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
- Transfer the remaining teriyaki liquid from the slow cooker to a medium sauce pan
- In a separate bowl, whisk together the water and cornstarch into a smooth slurry
- Whisk cornstarch slurry into the teriyaki liquid until well combined
- 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
- 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!
- 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)
