Slow Cooker Teriyaki Chicken
User Reviews
4.9
Slow Cooker Teriyaki Chicken
Description
This recipe uses skinless, boneless chicken breasts slowly cooked in a mixture of honey, tamari (or low-sodium soy sauce), diced yellow onion, ketchup, olive oil, and chili garlic sauce, creating a flavorful teriyaki-style sauce with a touch of heat. The slow cooker tenderizes the chicken thoroughly over a few hours.
After cooking, the chicken is shredded and returned to the slow cooker, where arrowroot powder dissolved in water is added to thicken the sauce. The final dish has a glossy, thick coating that clings well to the shredded chicken, with a balance of sweet, salty, and mildly spicy notes enhanced by sesame seeds.
It pairs well with rice and steamed vegetables such as broccoli, providing a complete and satisfying meal that is straightforward to prepare and has convenient leftovers.
Leftovers can be stored in the refrigerator up to 4 days and reheated gently in a skillet or the microwave, optionally adding a splash of water to maintain moisture.
Ingredients
- 1½ pounds skinless boneless chicken breast
- ¼ cup tamari or soy sauce, low-sodium; 1 Tablespoon
- ¼ cup honey
- ½ cup yellow onion finely diced
- 2 Tablespoons ketchup
- 1 Tablespoon olive oil
- 1 teaspoon Chili garlic sauce also called Sambal Oelek
- 2 teaspoons arrowroot powder or cornstarch; + 3 Tablespoons water
- sesame seeds to taste
Instructions
- Make sauce by whisking together honey, tamari, onion, ketchup, olive oil and chili garlic sauce in a small bowl.
- Add chicken breasts to slow cooker and pour sauce over top.
- Cook chicken on high for 2 hours or low for 3-4 hours, or until the chicken is cooked through and tender.
- Transfer chicken from the slow cooker to a cutting board and let cool.
- Whisk arrowroot powder with water until it dissolves. Pour the arrowroot mixture into the slow cooker and stir together until smooth.
- Turn slow cooker to high and cook uncovered until the sauce thickens, about 10 minutes.
- Once chicken is cool enough to touch, shredded chicken using two forks. Once shredded, add back into the slow cooker with the sauce and toss to combine. Sprinkle sesame seeds over the chicken and serve. I like serving the shredded teriyaki chicken over rice with broccoli on the side.
Notes
- Store leftover teriyaki chicken in an airtight container refrigerated for up to 4 days.
- Reheat gently in a skillet over low heat or microwave in short intervals, stirring to avoid drying out; adding a splash of water helps maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 262kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 958mg | 40% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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