Slow Cooker Teriyaki Chicken (Print-Friendly Format)
Shredded chicken in thick ginger-tinged teriyaki sauce, served over rice for a cozy, crowd-pleasing dinner.
# Required Ingredients:
→ Main
01 -
900 g boneless, skinless chicken breasts
→ Teriyaki Sauce
02 -
180 ml reduced-sodium soy sauce
03 -
110 g packed light brown sugar
04 -
70 ml rice vinegar
05 -
30 ml honey
06 -
15 g freshly grated ginger
07 -
3 cloves garlic, minced
08 -
10 ml chili garlic sauce
09 -
7 ml toasted sesame oil
10 -
1 ml ground black pepper
→ Slurry
11 -
45 ml cold water
12 -
24 g cornstarch
→ Garnish
13 -
sliced green onions
14 -
sesame seeds
# How to Make It:
01 -
Trim excess fat from chicken breasts if needed and arrange them in the base of the slow cooker.
02 -
In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk thoroughly until integrated.
03 -
Pour the prepared teriyaki sauce over the chicken breasts. Cover and cook on low heat for 6 to 7 hours until chicken is fully cooked and tender.
04 -
Remove the cooked chicken to a cutting board and shred finely using two forks.
05 -
Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan over medium heat.
06 -
In a separate bowl, mix cold water with cornstarch until smooth. Pour the slurry into the saucepan and stir while heating until the sauce becomes thickened and glossy.
07 -
Return shredded chicken to the slow cooker. Pour thickened sauce over the chicken and toss until evenly coated.
08 -
Serve hot over steamed rice, garnished with sliced green onions and sesame seeds as desired.
# Additional Information:
01 -
Always combine cornstarch with cold water before adding to hot liquid to prevent clumping and ensure a smooth sauce consistency.
02 -
The recipe yields approximately six servings, but portions may be adjusted as preferred.