Description
A simple and flavorful recipe for tender teriyaki chicken prepared in a crockpot.
Ingredients
Scale
- 1 ½ lbs. boneless skinless chicken breasts
- ½ cup soy sauce
- ¼ cup apple cider vinegar
- ¼ cup honey
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- ¼ cup water
- Rice or quinoa, for serving
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Lightly spray the bottom and sides of your slow cooker with nonstick spray. Lay the chicken breasts flat in a single layer.
- In a small bowl, combine the soy sauce, apple cider vinegar, honey, brown sugar, and minced garlic. Stir until sugar is mostly dissolved and pour over chicken.
- Set the slow cooker to High for 3 to 4 hours or Low for 6 to 8 hours.
- Once cooked, remove chicken and shred into bite-sized pieces using two forks.
- Transfer liquid to a saucepan, mix cornstarch with water, add to the saucepan, and heat until thickened.
- Pour the thickened sauce back over the shredded chicken and serve over rice or quinoa, garnished with sesame seeds and sliced green onions.
Notes
- Can substitute chicken thighs for richer flavor.
- Use Tamari for a gluten-free version.
- Maple syrup can replace honey.
- Adjust garlic quantity to personal taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 740mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Crockpot, Teriyaki, Chicken, Easy, Recipe