Crock-Pot Chicken Teriyaki
Tender chicken breasts slow-cooked in a homemade sweet-and-savory teriyaki sauce, served over rice or quinoa and finished with sesame seeds and sliced green onions. A simple, hands-off weeknight meal packed with flavor.
Equipment
- slow cooker (crock-pot)
- small saucepan
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts about 3 large
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 2 tablespoons cornstarch
- 1/4 cup water
- rice or quinoa for serving
- sesame seeds for garnish
- sliced green onions for garnish
Instructions
Prep
- Lightly coat the bottom and sides of the slow cooker with nonstick spray if desired. Place the chicken breasts in a single layer inside the cooker.
Make Sauce
- In a bowl or measuring cup, whisk together the soy sauce, apple cider vinegar, honey, brown sugar, and minced garlic until the sugar dissolves. Pour the mixture evenly over the chicken.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the chicken is very tender and cooked through.
Shred Chicken
- Lift the chicken out of the slow cooker and shred it with two forks. Set the shredded meat aside while you finish the sauce.
Thicken Sauce
- Pour the cooking liquid into a small saucepan. Mix the cornstarch with the water to form a smooth slurry, then whisk it into the sauce. Bring to a gentle boil over medium heat, stirring frequently, and cook for about 1 minute until the sauce thickens.
- Combine the thickened sauce with the shredded chicken, toss to coat, and serve over rice or quinoa. Sprinkle with sesame seeds and sliced green onions before serving.