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–+ servings

Easy Crockpot Teriyaki Chicken

Imagine coming home to the incredible aroma of a sweet and savory Asian-inspired meal that has been simmering to perfection all day. With just 10 minutes of prep, you can create incredibly tender, juicy chicken drenched in a rich, homemade teriyaki glaze. 
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Prep Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 ½ lbs Boneless, Skinless Chicken Breasts
  • ½ cup Low-sodium Soy Sauce
  • ¼ cup Cide Vinegar
  • ¼ cup Honey
  • ¼ cup Packed Brown Sugar
  • 2-3 Cloves Minced Garlic
  • 1 tsp Fresh Ginger, Grated
  • 2 tbsp Cornstarch
  • ¼ cup Cold Water

Instructions
 

  • Lightly spray the inside of your slow cooker with nonstick cooking spray. This simple step is important as it prevents the sugars in the teriyaki sauce from sticking to the sides and burning during the long cooking process. Lay the chicken breasts in a single, flat layer at the bottom to ensure they cook evenly.
  • In a medium bowl, combine the low-sodium soy sauce, apple cider vinegar, honey, brown sugar, minced garlic, and grated ginger (if using). Whisk everything together thoroughly until the honey and brown sugar are mostly dissolved.
  • Pour the prepared teriyaki sauce mixture evenly over the chicken in the slow cooker. Ensure all parts of the chicken are coated. Cover the slow cooker with its lid and set it to cook. You have two options depending on your schedule:
    On LOW: Cook for 6 to 8 hours.
    On HIGH: Cook for 3 to 4 hours.(For the most tender, flavorful chicken, the "low and slow" method is recommended if you have the time.)
  • Once the cooking time is complete, the chicken should be fully cooked and tender. You can check for doneness with a thermometer (it should read 165°F). Carefully remove the chicken from the slow cooker and place it in a large bowl. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily.
  • Do not discard the liquid left in the crockpot! This is your flavorful sauce base. Carefully pour this liquid into a small saucepan. In a separate small cup, whisk together the 2 tablespoons of cornstarch and ¼ cup of cold water until it forms a smooth, milky slurry with no lumps.
    Place the saucepan on the stove over medium heat. As it begins to warm up, slowly pour in the cornstarch slurry while whisking constantly. Continue to stir the sauce as it heats up. It will begin to bubble and thicken into a beautiful, rich glaze in just a few minutes.
  • Pour the thickened teriyaki glaze back over your shredded chicken and toss gently until every piece is generously coated. Serve the saucy chicken hot over a bed of fluffy rice or quinoa. Garnish with a sprinkle of toasted sesame seeds and freshly sliced green onions for added flavor and texture.

Notes

For Serving & Garnish:
  • Cooked rice or quinoa
  • Toasted sesame seeds
  • Sliced green onions
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