Description
Crockpot Teriyaki Chicken is tender, sweet, and fall-apart delicious. Made with pantry staples and a glossy homemade sauce, it’s the perfect weeknight comfort food you can prep in minutes.
Ingredients
1½ lbs boneless skinless chicken breasts
2 tsp minced garlic
2 tsp minced ginger
¼ cup honey
3 tbsp brown sugar
½ cup low-sodium soy sauce
2 tsp toasted sesame oil
2 tbsp rice vinegar
¼ cup cold water
2 tbsp cornstarch
1 tbsp sesame seeds (garnish)
2 tbsp sliced green onions (garnish)
Instructions
1. Place chicken breasts in slow cooker.
2. In a bowl, whisk garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
3. Pour mixture over chicken.
4. Cover and cook on HIGH for 3 hours or LOW for 5–6 hours.
5. Remove chicken and shred with two forks.
6. Strain sauce into a saucepan and simmer over medium-high heat.
7. Mix cornstarch and water into a slurry, stir into sauce.
8. Boil for 1–2 minutes until thickened.
9. Pour thickened sauce over shredded chicken and toss to coat.
10. Garnish with sesame seeds and green onions before serving.
Notes
Use chicken thighs for extra flavor and juiciness.
Add stir-fry vegetables like broccoli or bell peppers in the last 1–2 hours.
Serve over rice, cauliflower rice, or in lettuce wraps.
Freeze leftovers in portions for up to 2 months.
Always check that internal temperature reaches 165°F when using frozen chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 227
- Sugar: 17g
- Sodium: 542mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 72mg