Slow Cooker Teriyaki Chicken
Ingredients
The chicken
-
1½
pounds
boneless skinless chicken breasts
The sauce
-
2
teaspoons
garlic, minced
-
2
teaspoons
ginger, minced
-
¼
cup
honey
-
3
tablespoons
brown sugar
-
½
cup
low sodium soy sauce
-
2
teaspoons
toasted sesame oil
-
2
tablespoons
rice vinegar
-
¼
cup
cold water
-
2
tablespoons
cornstarch
For garnish
-
1
tablespoon
sesame seeds
-
2
tablespoons
sliced green onions
Instructions
- Place the chicken breasts in a slow cooker.
- In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
- Pour the soy sauce mixture over the chicken.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
- Remove the chicken from the slow cooker and shred it with two forks.
- Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
- Place the saucepan on the stove over medium-high heat and bring to a simmer.
- In a small bowl, mix the cornstarch with the water until dissolved.
- Pour the cornstarch mixture into the pan and bring to a boil, cooking for 1-2 minutes or until the sauce thickens.
- Pour the sauce over the shredded chicken and toss to coat.
- Sprinkle with sesame seeds and green onions, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
227
Total fat
3g
Total carbohydrates
22g
Total protein
25g
Sodium
542mg
Cholesterol
72mg
You might also like