Slow cooker chicken teriyaki is a family favorite. Teriyaki chicken is essentially chicken breasts simmered with with garlic, ginger, soy sauce, brown sugar and honey. Then the chicken is shredded, drizzled with sauce and served over rice, which makes for an easy and delicious slow cooker meal.

Slow Cooker Chicken Teriyaki

I have not been using my slow cooker enough this year and had forgotten how great it is to toss everything into one crock pot earlier in the day and come home to dinner! It also helps that my family loves this recipe and that it’s healthy and loaded with protein. I simply make regular rice for the family and cauliflower rice for myself and it’s a win-win.

Teriyaki Chicken In The Slow Cooker

Prep time is ten minutes and this teriyaki chicken recipe is flexible. If you prefer chicken thighs or wings instead of chicken breasts, go for it. You can also add vegetables to this slow cooker chicken breast recipe like; broccoli, snap peas, mushrooms, asparagus, bell peppers, or anything else you desire. Just be sure to add them in the last  20 minutes of cooking or they will be mush. I prefer my vegetables with some crunch, not cooked to death.

Slow Cooker Chicken Teriyaki

Yields: 6 servings

Prep: 10 minutes| Cook Time: 4 hours | Total Time: 4 hours 10 minutes

Ingredients:

• 1 ½ pounds boneless skinless tenderloins (or chicken breasts)
• ½ cup low sodium soy sauce
• ¼ cup honey
• 3 tablespoons brown sugar
• 1 tablespoon white vinegar
• 2 teaspoons sesame oil
• 2 teaspoons garlic, minced
• ¼ teaspoon dried ginger
• ⅛ teaspoon black pepper
• 2 tablespoons cornstarch
• ¼ cup warm water

Optional garnishes:

• Toasted sesame seeds
• Sliced green onions

Directions:

1. Place the chicken tenderloins in the bottom of a slow cooker.
2. Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garlic, ginger and black pepper to a measuring cup or small bowl and whisk to combine.
   Pour the sauce over the chicken.
3. Cover and cook on the high setting for 4 hours or low for 6-7 hours. The internal temperature of the chicken should reach 165 degrees F when fully cooked.
4. Use a large slotted spoon to scoop out all of the pieces of chicken and place them in a serving dish. Use two forks to shred the meat and set aside.
5. Pour the remaining sauce from the slow cooker into a medium saucepan on medium-high heat.
6. In a small bowl, stir together the cornstarch and warm water. Pour the mixture into the saucepan.
7. Allow the sauce to come to a simmer for 1-2 minutes, stirring frequently. Remove from the heat and pour the sauce over the shredded chicken. Toss to coat the chicken completely. Serve warm garnished with toasted sesame seeds and sliced green onions if desired.

Yield: 6

Slow Cooker Chicken Teriyaki

Print

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1 ½ pounds boneless skinless tenderloins (or chicken breasts)
• ½ cup low sodium soy sauce
• ¼ cup honey
• 3 tablespoons brown sugar
• 1 tablespoon white vinegar
• 2 teaspoons sesame oil
• 2 teaspoons garlic, minced
• ¼ teaspoon dried ginger
• ⅛ teaspoon black pepper
• 2 tablespoons cornstarch
• ¼ cup warm water
• Optional Garnishes: Toasted sesame seeds and Sliced green onions

Instructions

1. Place the chicken tenderloins in the bottom of a slow cooker.
   
2. Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garli, ginger and black pepper to a measuring cup or small bowl and whisk to combine.
   
3. Pour the sauce over the chicken.
   
4. Cover and cook on the high setting for 4 hours or low for 6-7 hours. The internal temperature of the chicken should reach 165 degrees F when fully cooked.
   
5. Use a large slotted spoon to scoop out all of the pieces of chicken and place them in a serving dish. Use two forks to shred the meat and set aside.
   
6. Pour the remaining sauce from the slow cooker into a medium saucepan on medium-high heat.
   
7. In a small bowl, stir together the cornstarch and warm water. Pour the mixture into the saucepan.
   
8. Allow the sauce to come to a simmer for 1-2 minutes, stirring frequently. Remove from the heat and pour the sauce over the shredded chicken. Toss to coat the chicken completely. Serve warm garnished with toasted sesame seeds and sliced green onions if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 96mgSodium: 833mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 30g

You might also like these recipes: This Delicious Healthy Tuna Noodle Casserole is Packed with Protein and This Tasty and Flavorful Lemon Asparagus Pasta Is So Easy to Make.

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