Description
An easy and flavorful crockpot teriyaki chicken perfect for busy nights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup teriyaki sauce
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons honey or brown sugar
- 3 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Optional: 2 tablespoons sliced green onions
- Optional: 1 teaspoon sesame seeds
Instructions
- Place chicken in the slow cooker.
- In a bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
- Pour the sauce over the chicken.
- Cook on low for 240 to 360 minutes or on high for 150 to 180 minutes until chicken reaches 165°F and shreds easily.
- Mix cornstarch and water, stir into the sauce, and cook uncovered for 10 to 15 minutes until thickened.
- Shred the chicken if desired and toss it in the thickened sauce.
- Serve the chicken over steamed rice or quinoa and garnish with green onions and sesame seeds.
Notes
This dish freezes and reheats well. You can prep the sauce a day ahead to make cooking quicker.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg
Keywords: crockpot, teriyaki chicken, easy recipe, weeknight dinner, dump and go