Crock Pot Teriyaki Chicken (Printable Version)
Effortless teriyaki chicken that simmers while you handle life. Tender, flavorful, and perfect paired with veggies and rice.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Ready in just 10 minutes of prep time
- Perfect make-ahead meal for busy weeknights
- Uses simple pantry staples
- Versatile protein that pairs with multiple side dishes
- Freezes beautifully for future meals
02 -
- Significantly lower in sugar than bottled teriyaki sauces
- Perfect for meal prep as flavor improves overnight
- Can be made gluten free with tamari soy sauce
- Works equally well with chicken thighs if you prefer dark meat
- Creates enough sauce for additional uses
03 -
- Allow sauce to rest for 1 minute after thickening to reach its final consistency before adding to chicken
- For easier shredding freeze chicken breasts for 15 minutes before slicing against the grain then cooking
- Dark meat chicken thighs provide even more moisture and flavor if you prefer a richer result