Slow Cooker Teriyaki Chicken + Crock-Pot Giveaway
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Slow Cooker Teriyaki Chicken + Crock-Pot Giveaway is a chicken recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1/2 cup chopped white onion
- 1/2 cup honey
- 1/2 cup soy sauce (use low-sodium if desired)
- 1/4 cup rice wine vinegar
- 1 Tbsp. chopped fresh ginger
- 1/8 tsp. freshly ground black pepper
- 1/4 cup cold water
- 3 Tbsp. cornstarch
- (optional toppings: sliced scallions and toasted sesame seeds)
Method
Tip in the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Tip the mixture on top of the chicken breasts. Lid slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Lift the chicken with a slotted spoon to a separate bowl and shred it using two forks. Move the remaining teriyaki sauce from the slow cooker to a medium saucepan.
While that cooks in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Tip the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Raise the mixture to a boil over medium-a hot burner, and let it boil for about 1-2 minutes or until thickened. Lift from heat, and pour the sauce on top of the shredded chicken. Turn to combine.
Plate topped with scallions (green onions) and toasted sesame seeds if desired.
