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Cooker Teriyaki Chicken Recipe

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4.2 from 5 reviews

  • Author: Chef
  • Total Time: 3 hours 15 minutes to 6 hours 15 minutes
  • Yield: 6 servings
  • Diet: Low Salt

Description

This slow cooker teriyaki chicken recipe offers a deliciously tender and flavorful meal perfect for busy days. The chicken breasts are slow-cooked in a savory homemade teriyaki sauce, then shredded and coated in a rich, thickened glaze. Finished with sesame seeds and green onions, this dish is a delightful and easy way to enjoy classic teriyaki flavors with minimal effort.

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts

Teriyaki Sauce

  • 2 teaspoons garlic (minced)
  • 2 teaspoons ginger (minced)
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice vinegar

Thickening & Garnish

  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Prepare the chicken: Place the chicken breasts evenly in the slow cooker base.
  2. Mix the sauce: In a small bowl, whisk together minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until fully combined.
  3. Combine chicken and sauce: Pour the prepared soy sauce mixture evenly over the chicken breasts in the slow cooker.
  4. Slow cook the chicken: Cover the slow cooker with its lid and cook the chicken on HIGH for 3 hours or LOW for 5 to 6 hours, until the chicken is tender and fully cooked.
  5. Shred the chicken: Carefully remove the cooked chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces.
  6. Strain the sauce: Pour the cooking liquid from the slow cooker through a fine strainer into a medium saucepan to remove solids.
  7. Simmer the sauce: Heat the strained sauce over medium-high heat on the stove until it reaches a gentle simmer.
  8. Make cornstarch slurry: In a small bowl, dissolve the cornstarch in cold water, mixing well to avoid lumps.
  9. Thicken the sauce: Slowly add the cornstarch slurry into the simmering sauce, stirring constantly. Bring to a boil and cook for 1 to 2 minutes, or until the sauce thickens to a glossy, syrupy consistency.
  10. Combine and serve: Pour the thickened teriyaki sauce over the shredded chicken and toss well to coat. Sprinkle with toasted sesame seeds and sliced green onions before serving hot.

Notes

  • You can adjust the sweetness by tweaking the amount of honey and brown sugar.
  • Low sodium soy sauce helps control the salt content, but regular soy sauce can be substituted if needed.
  • For extra flavor, marinate the chicken in the sauce for an hour before cooking, if time permits.
  • Serve this teriyaki chicken over steamed rice or noodles for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Prep Time: 15 minutes
  • Cook Time: 3 to 6 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Japanese

Find it online: https://saracooking.com/cooker-teriyaki-chicken-recipe/