Slow Cooker Teriyaki Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 25 mins
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Servings
6 servings
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Calories
268 kcal
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Course
Main Course
Slow Cooker Teriyaki Chicken
Description
Chicken breasts are trimmed and placed in a slow cooker with a sauce made from soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Cooking on low for 6 to 7 hours results in tender meat ready to be shredded.
The cooking liquid is skimmed of excess fat and thickened separately by stirring in a slurry of cold water and cornstarch over medium heat. This creates a glossy, slightly thickened teriyaki sauce that is then combined back with the shredded chicken, coating it evenly.
The dish is served hot, often over rice, and garnished with sesame seeds and sliced green onions to add texture and a fresh bite. This recipe yields approximately six servings.
Instructions emphasize mixing cornstarch with cold water before adding to hot liquid to avoid lumps. The slow cooker method simplifies preparation while allowing the flavors to develop fully.
Ingredients
Slurry
- 3 Tbsp water cold
- 3 Tbsp cornstarch
Garnish
- green onion sliced
- sesame seeds
Instructions
Prepare
- If needed, trim chicken breasts of excess fat. Place chicken breasts in the bottom of a slow cooker insert.
Combine sauce
- In a small mixing bowl, add soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk to combine well.
Cook and shred
- Pour over chicken and cook on LOW for 6-7 hours.
- Remove chicken to a cutting board and shred.
Reduce sauce
- Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat.
- In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit.
Combine
- Add shredded chicken back to the slow cooker. Pour sauce over chicken and toss to coat.
Serve
- Serve hot, over rice, sprinkled with green onions and sesame seeds.
Notes
- Mix cornstarch with cold water before adding to hot sauce to prevent clumping when thickening.
- Trim excess fat from chicken breasts beforehand to reduce fat in the finished dish.
- The recipe roughly serves six; portion sizes can be adjusted as needed.
- Serve the finished teriyaki chicken hot over rice, garnished with green onions and sesame seeds for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 1367mg | 57% |
| Potassium | 576mg | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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