Slow Cooker Teriyaki Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 people
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Calories
388 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese, Asian-American Fusion
Slow Cooker Teriyaki Chicken
Description
This recipe uses boneless, skinless chicken breasts cooked in a slow cooker with a mixture of granulated sugar, soy sauce, apple cider vinegar, ground ginger, minced garlic, and black pepper. The long cooking time at low heat makes the chicken very tender and easy to shred.
After cooking, the chicken is shredded, and the cooking liquid is skimmed of fat and reduced by thickening with a cornstarch slurry on the stove. This sauce is then combined back with the shredded chicken so the meat is coated in a glossy, flavorful teriyaki glaze. The method produces a juicy and flavorful protein that is complemented by the balance of sweet and savory in the sauce.
The chicken is usually served over cooked rice, providing a complete meal that is suitable for casual dining or batch cooking. The slow cooker method simplifies meal preparation by combining cooking and sauce making steps in one vessel before finishing on the stovetop.
Updated notes indicate the recipe was refreshed recently but do not add preparation changes.
Ingredients
- 3 pounds chicken breast boneless skinless
- ¾ cup granulated sugar
- ¾ cup soy sauce
- 6 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon garlic minced
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water cold
- rice cooked
Instructions
- Place the 3 pounds boneless skinless chicken breasts in a 4 quart slow cooker.
- In a large bowl, combine the ¾ cup granulated sugar, ¾ cup soy sauce, cider 6 tablespoons apple cider vinegar, 1 teaspoon ground ginger, 1 teaspoon minced garlic and ¼ teaspoon pepper. Pour over chicken.
- Pour the sauce over the chicken, cover, and cook on LOW for 5-6 hours or until the chicken is tender.
- Remove the chicken from the slow cooker and lightly shred it. Set the shredded chicken aside.
- Skim the fat from cooking the liquid, and place the liquid in a saucepan and bring to a boil. Whisk together the 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Gradually stir the cornstarch mixture into the liquid and stir until the sauce is thickened.
- Coat the shredded chicken in the sauce and serve over cooked rice.
Notes
- Skim fat from the slow cooker liquid before thickening the sauce to avoid grease in the final dish.
- Use low heat on the slow cooker for 5 to 6 hours to achieve tender chicken suitable for shredding.
- The thickened sauce coats the shredded chicken, making it flavorful over plain cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 51g | 102% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 1885mg | 79% |
| Potassium | 921mg | 20% |
| Fiber | 0.3g | 1% |
| Sugar | 26g | 52% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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