Slow Cooker Teriyaki Chicken

Name: Slow Cooker Teriyaki Chicken
Prep time: 10 min
Cook time: 250 min
Total time: 260 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 lb Chicken Breast (2 lbs boneless, skinless chicken breasts); 2 cloves Garlic (2 cloves garlic, minced); ½ cup White Onion (1/2 cup chopped white onion); ½ cup Honey (1/2 cup honey); ½ cup Soy Sauce (1/2 cup soy sauce (use low-sodium if desired)); ¼ cup Rice Vinegar (1/4 cup rice wine vinegar); 1 tbsp Ginger (1 Tbsp. chopped fresh ginger); 0.13 tsp Black Pepper (1/8 tsp. freshly ground black pepper); ¼ cup Water (1/4 cup cold water); 3 tbsp Cornstarch (3 Tbsp. cornstarch); 0 pieces Scallion ((optional toppings: sliced scallions and toasted sesame seeds)) — optional

Slow Cooker Teriyaki Chicken - Dinner (Japanese)

260 minJapanese

Servings4

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Dairy Free
Egg Free

Steps

1Add the chicken breasts to the bottom of your slow cooker in a single layer.
2In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
3Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
4Serve topped with scallions (green onions) and toasted sesame seeds if desired.