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    Slow Cooker Teriyaki Chicken

    Slow Cooker Teriyaki Chicken. Tender, juicy and smothered with a homemade teriyaki sauce!
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 5

    Ingredients

    • 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

    Instructions

    • 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.
    • Remove the chicken from the slow cooker and shred with two forks.
    • 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.

    Notes

    Freeze Friendly Instructions: Add all of the teriyaki sauce ingredients along with the raw chicken to a freezer ziplock bag and freeze it until you are ready to use it. I like to freeze 3-4 batches at a time for easy dinners. They last for 4 months in the freezer!
    If using bone in chicken things increase cook time to 6 hours and check for an internal temperature of 165 degrees.

    Nutrition Information

    Calories: 399kcalCarbohydrates: 38gProtein: 30gFat: 14gSaturated Fat: 4gCholesterol: 87mgSodium: 990mgPotassium: 373mgFiber: 1gSugar: 30gVitamin A: 113IUVitamin C: 1mgCalcium: 26mgIron: 2mg