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Slow Cooker Teriyaki Chicken
Slow Cooker Teriyaki Chicken. Tender, juicy and smothered with a homemade teriyaki sauce!
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