Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
- Cooked rice or steamed vegetables for serving
Instructions
- Gather all ingredients and ensure chicken is thawed.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to create the teriyaki sauce.
- Place chicken pieces in the slow cooker and pour the sauce over, coating all sides.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender and shredded easily.
- If thickening the sauce, remove chicken and set aside. Mix cornstarch with water to make a slurry. Stir into the crockpot and cook on high for 10-15 minutes until thickened.
- Serve the shredded chicken over rice, garnished with sesame seeds and green onions. Add steamed vegetables if desired.
Notes
- Use chicken thighs for richer flavor and juiciness.
- Add vegetables like bell peppers, broccoli, or snap peas during the last hour for a complete meal.
- Adjust sweetness and saltiness by modifying the honey or soy sauce quantities.
- Make it gluten-free by substituting tamari for soy sauce.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg