Slow Cooker Teriyaki Chicken
Tender chicken breasts slow-cooked in a flavorful garlic-ginger-soy-honey sauce, shredded and served over rice for a comforting and easy meal.
Ingredients
Main ingredients
- 1.5–2 lb boneless, skinless chicken breasts Approximately 3–4 pieces.
- 3 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
- 1–2 tbsp fresh ginger, grated Or 1 tsp ground ginger.
- 1/2 cup soy sauce Use low-sodium if you watch salt.
- 1/3 cup honey Maple syrup or brown sugar can be substitutions.
Optional ingredients
- 1–2 tbsp rice vinegar or mirin For brightness.
- 1 tbsp cornstarch To thicken sauce after cooking, mix with 1 tbsp water.
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer.
- In a small bowl, combine the minced garlic, grated ginger, soy sauce, and honey. If you like a little tang, stir in 1 tablespoon of rice vinegar or mirin.
- Pour the sauce evenly over the chicken, ensuring it's well-coated.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours until the chicken reaches 165°F and shreds easily.
- Remove the lid and use two forks to shred the chicken directly in the slow cooker. Stir well so the meat soaks up the sauce.
- If a thicker glaze is preferred, ladle a cup of the cooking liquid into a saucepan, whisk in a cornstarch slurry, simmer until thickened, then return to the chicken.
Serving
- Serve the shredded teriyaki chicken over steamed rice, cauliflower rice, or alongside stir-fried vegetables.
Notes
Store leftover teriyaki chicken in an airtight container for up to 3–4 days. It can be frozen for up to 3 months. Rewarm gently on low heat with a splash of water or broth.