Crock-Pot Teriyaki Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
Asian
Crock-Pot Teriyaki Chicken
Description
This recipe starts by mixing a teriyaki sauce from minced garlic, honey, low-sodium soy sauce, rice vinegar, ginger, salt, and pepper. Chicken breasts are placed in a slow cooker and covered with this sauce, then cooked on low or high setting until the chicken is fully cooked and shreds easily.
After removing the chicken from the cooker, the reserved cooking liquid is brought to a boil with corn starch dissolved in water to thicken into a glossy teriyaki glaze. This sauce is poured over shredded chicken and tossed to coat, concentrating the flavor and adding a sticky texture.
The dish can be served in various ways—over steamed rice, inside buns for sandwiches, or as part of a larger meal. Garnishing with sliced green onions and sesame seeds adds visual appeal and a fresh bite. The slow cooker method ensures tender meat infused with balanced sweet and savory teriyaki flavors.
Ingredients
- 2 lb. chicken breast boneless
- 2 cloves garlic minced
- 1/2 cup onion diced small, yellow, (60g
- 1/4 cup honey
- 1/2 cup soy sauce low-sodium (120g
- 1/4 cup rice vinegar 60g
- 1 Tbsp ginger or minced, paste
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup water cold, (60g
- 2 Tbsp corn starch 16g
Optional for garnish
- 2-3 green onions sliced thin
- sesame seeds
Instructions
- Whisk together the minced garlic, honey, soy sauce, rice vinegar, ginger, salt and pepper.
- Place the chicken breasts in the Crockpot. Pour the sauce over the chicken. Cover with a lid and cook on high for 4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
- Use a slotted spoon to transfer the chicken to a cutting board or plate. Shred the chicken with two forks. Transfer remaining teriyaki sauce from the Crockpot to a saucepan.
- Whisk the water and corn starch together in a bowl. Pour the corn starch slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
- Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine. Serve with rice, stuffed in a bun or however sounds good! Garnish with green onions and sesame seeds and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 164g | |
| Calories | 190kcal | 10% |
| Carbohydrates | 13.3g | 4% |
| Protein | 27.1g | 54% |
| Fat | 3.2g | 5% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 82.5mg | 28% |
| Sodium | 708.2mg | 30% |
| Potassium | 472.9mg | 10% |
| Fiber | 0.7g | 3% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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