Description
A sweet and savory slow cooker chicken dish coated in rich homemade teriyaki sauce. Perfect for busy days when you want a flavorful meal with minimal preparation.
Ingredients
2 pounds boneless skinless chicken breasts (900 g)
1 cup low-sodium soy sauce (240 ml)
1/2 cup honey (120 ml)
1/4 cup brown sugar (50 g)
1/4 cup rice vinegar (60 ml)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (15 g)
1 tablespoon sesame oil (15 ml)
2 tablespoons cornstarch (16 g)
2 tablespoons water (30 ml)
1 tablespoon sesame seeds (9 g)
2 green onions, sliced (20 g)
Instructions
Place the chicken breasts into the crockpot in a single layer.
In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil.
Pour the sauce mixture over the chicken.
Cover and cook on Low for 5–6 hours or High for 3–4 hours.
Remove the chicken from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot.
In a small bowl mix cornstarch and water to create a slurry.
Stir the slurry into the crockpot and cook on High for 20–30 minutes until the sauce thickens.
Garnish with sesame seeds and sliced green onions before serving.
Notes
For extra flavor, add sliced bell peppers or broccoli during the final hour of cooking.
Chicken thighs can be used instead of chicken breasts for a juicier texture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours