Slow Cooker Teriyaki Chicken
Ingredients
The chicken and sauce
-
2
lbs
boneless, skinless chicken breasts
-
2
cloves
garlic, minced
-
½
cup
chopped white onion
-
½
cup
honey
-
½
cup
soy sauce
-
¼
cup
rice wine vinegar
-
1
Tbsp.
chopped fresh ginger
-
⅛
tsp.
freshly ground black pepper
-
¼
cup
cold water
-
3
Tbsp.
cornstarch
Optional toppings
-
to taste
sliced scallions
-
to taste
toasted sesame seeds
Instructions
- Place the chicken breasts in a single layer in the slow cooker.
- In a bowl, whisk together garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper.
- Pour the mixture over the chicken breasts, cover, and cook on high for 4-5 hours until the chicken is tender.
- Remove the chicken and shred it using forks.
- Transfer the remaining sauce to a saucepan and mix cornstarch with cold water to create a slurry.
- Add the slurry to the sauce, bring to a boil, and cook until thickened.
- Pour the thickened sauce over the shredded chicken and toss to combine.
- Serve with optional toppings like scallions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
5g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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