Description
Sweet, sticky, and savory, this crock pot Teriyaki Chicken recipe is a fuss-free dinner with better-than-takeout flavor and effortless cleanup.
Ingredients
2 pounds chicken breasts (or chicken thighs)
¾ cup soy sauce (regular, low-sodium, or gluten-free)
½ cup honey (or granulated/brown sugar)
2 tbsp rice vinegar
¼ cup mirin (do not substitute or omit)
½ tsp powdered ginger (or fresh grated)
½ tsp garlic powder (or minced garlic)
½ tsp onion powder (or diced onion)
¼ tsp black pepper
1 tsp sesame oil
1 tbsp cornstarch
1 tbsp cool water
Instructions
1. Grease the slow cooker container.
2. Add all sauce ingredients (except cornstarch and water) into the slow cooker and whisk.
3. Place the chicken in the sauce and coat well.
4. Cook on LOW for 6 hours or HIGH for 3 hours until chicken is fork-tender.
5. Remove chicken and shred using two forks or stand mixer.
6. Strain sauce into a saucepan with a mesh strainer.
7. Add cornstarch mixed with water; bring to a boil while stirring until thickened.
8. Mix half the thickened sauce into the shredded chicken.
9. Reserve extra sauce for serving.
10. Serve over rice, stir-fried veggies, or in lettuce wraps.
Notes
Refrigerate leftovers in an airtight container up to 1 week.
Freeze up to 2 months.
Use tamari for gluten-free or maple syrup instead of honey if needed.
Pairs great with jasmine rice, broccoli, or lo mein noodles.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: ½ cup
- Calories: 228
- Sugar: 20g
- Sodium: 1404mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 73mg