Slow Cooker Chicken Teriyaki
Servings: 6 servings
Calories: 286kcal
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 1/3 cup brown sugar
- 1/3 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic minced
- 1 Tablespoon ginger puree or fresh grated ginger root
- 1/2 teaspoon pepper
- 3 Tablespoons cornstarch
- 1/4 cup water
- scallions and toasted sesame seeds for serving if desired
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a small bowl, whisk together brown sugar, honey, soy sauce, vinegar, garlic, ginger and pepper.
- Pour over the top of the chicken.
- Cover and cook on low for 4-5 hours.
- Remove chicken from crockpot and either cube it or shred it. * Return it to the crock.
- Transfer the sauce from the crockpot to a medium-sized saucepan. Warm over medium heat.
- Whisk together cornstarch and water until it is smooth and there are no lumps.
- Whisk the cornstarch mixture into the sauce on the stove and stir as it thickens.
- Pour the sauce over the chicken and stir to combine.
- Keep it warm in the crockpot until ready to serve.
- Serve over rice with a sprinkle of scallions and sesame seeds.
Notes
*If you cook the chicken on the longer end of the time, it will be shreddable. If you cook it for a shorter period of time, you will be able to cut and cube it with a sharp knife. The internal temperature of the chicken should reach 165 degrees for food safety.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 32g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 830mg | Fiber: 1g | Sugar: 25g