Crock Pot Teriyaki Chicken (Printable Version)
# What You Need:
→ Meats
01 -
2 pounds chicken breasts
→ Sauce
02 -
½ cup honey
03 -
¾ cup soy sauce
04 -
2 tablespoons rice vinegar
05 -
¼ cup mirin
06 -
½ teaspoon powdered ginger
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
¼ teaspoon freshly ground black pepper
10 -
1 teaspoon sesame oil
→ To thicken
11 -
1 tablespoon cornstarch
12 -
1 tablespoon cool water
# Steps to Follow:
01 -
Grease the container of a large slow cooker.
02 -
Add the sauce ingredients in the order listed into the prepared container of the slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!
03 -
Place chicken breasts into the slow cooker and turn to coat.
04 -
Cook on low for 6 hours or high for 3 hours or until chicken is easily shredded with a fork.
05 -
Remove chicken from the crockpot and place it into a medium serving dish. Do not discard the sauce. Shred the chicken with two forks. Cover and set aside.
06 -
Set a fine mesh strainer over a 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.
07 -
Mix cornstarch in water and add to the sauce, stirring or whisking until fully incorporated. Bring sauce to a boil over medium-high heat and cook, stirring constantly, until the sauce is thickened.
08 -
Mix half of the sauce into the shredded chicken, and save half of the sauce for serving.
09 -
Serve with rice, stir-fried veggies, or your favorite Asian salad!
# Additional Notes:
01 -
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
02 -
Substitute chicken breasts with chicken thighs for a different texture.
03 -
Use gluten-free soy sauce to maintain the gluten-free diet compatibility.
04 -
Mirin is an essential ingredient and should not be omitted or substituted.