Slow Cooker Teriyaki Chicken

Name: Slow Cooker Teriyaki Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 2 pounds chicken breast or chicken pieces of choice; For the teriyaki sauce:; 1/2 cup tamari; 2 tablespoons rice vinegar; 3 tablespoon honey; 3 tablespoons mirin; 2 teaspoon toasted sesame oil; 1/3 cup packed brown sugar; OR brown sugar alternative; 1 tablespoon minced garlic; 1 tablespoon minced ginger root; 1 teaspoon kosher salt; 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water; For serving:; toasted sesame seeds, chopped green onions for garnish; Note: If you prefer more sauce simply double all the sauce ingredients including the cornstarch slurry

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4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
298 kcal
Course
Main Course
Cuisine
Japanese

Slow Cooker Teriyaki Chicken

Nevaeh Sloan

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This Slow Cooker Teriyaki Chicken is hands off, fuss-free, and requires just 15 minutes of prep time!

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Ingredients

Servings

2 pounds chicken breast or chicken pieces of choice (see Note for adding veggies)
For the teriyaki sauce:
1/2 cup tamari , or low sodium soy sauce
2 tablespoons rice vinegar
3 tablespoon honey
3 tablespoons mirin , can substitute sherry or white wine
2 teaspoon toasted sesame oil
1/3 cup packed brown sugar
OR brown sugar alternative (for low sugar option)
1 tablespoon minced garlic
1 tablespoon minced ginger root
1 teaspoon kosher salt
1 1/2 tablespoons cornstarch dissolved in 1/4 cup water
For serving:
toasted sesame seeds, chopped green onions for garnish
Note: If you prefer more sauce simply double all the sauce ingredients including the cornstarch slurry

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Instructions

Place the chicken in the slow cooker. Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved. Pour the sauce over the chicken. Cook the chicken on LOW for 5-7 hours or on HIGH for 3-4 hours.Transfer the chicken to a plate and shred the meat. Discard the bones if you're using bone-in chicken.
Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.

Notes

You can also add our favorite veggies in during the last 20 or so minutes of cooking (e.g., broccoli, bell peppers, carrots, etc). To add bean sprouts, add them during the last 5-7 minutes to retain some crispiness. If adding veggies, you'll proceed with removing the chicken once it's cooked and shredding it, and the sauce will be thickened with the vegetables in it.

Nutrition Information

Show Details

Calories 298kcal (15%) Carbohydrates 28g (9%) Protein 34g (68%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 97mg (32%) Sodium 1712mg (71%) Potassium 633mg (18%) Fiber 0.2g (1%) Sugar 23g (46%) Vitamin A 45IU (1%) Vitamin C 2mg (2%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 298 kcal

% Daily Value*

Calories	298kcal	15%
Carbohydrates	28g	9%
Protein	34g	68%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	97mg	32%
Sodium	1712mg	71%
Potassium	633mg	13%
Fiber	0.2g	1%
Sugar	23g	46%
Vitamin A	45IU	1%
Vitamin C	2mg	2%
Calcium	25mg	3%
Iron	1mg	6%