Slow Cooker Teriyaki Chicken
Slow Cooker Teriyaki Chicken. Tender, juicy and smothered with a homemade teriyaki sauce!
- 1 1/2 pounds boneless chicken thighs or breasts
- 4 cloves garlic minced
- 1/2 tablespoon ginger minced
- 1/2 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 teaspoons sesame oil
- 2 tablespoons mirin
- 1/4 cup cold water
- 3 tablespoons cornstarch
- sesame seeds for garnish if desired
- green onions for garnish if desired
Add the chicken, garlic, ginger, honey, soy sauce, vinegar, sesame oil and mirin to your slow cooker.
Cover and cook on low for 4 hours or until chicken is cooked through and shreds easily with two forks.
Remove the chicken and shred.
Pour the sauce from the slow cooker into a medium saucepan.
In a small bowl whisk together water and cornstarch.
Slowly whisk the cornstarch mixture into the sauce and bring to a boil whisking constantly.
Cook for 1-2 minutes or until the sauce is thickened.
Toss the shredded chicken into the sauce and stir to coat the chicken in the sauce.
Serve immediately with sesame seeds and green onions for garnish, if desired.