Slow Cooker Teriyaki Chicken
A hands-off recipe for tender shredded chicken in a sweet-savory teriyaki sauce, perfect over rice for a quick family meal.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Thighs work well too for richer flavor.
- 3 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
- 1 inch fresh ginger, grated Or 1/2 teaspoon ground ginger as a substitute.
- 1/2 cup soy sauce Use low-sodium if watching salt.
- 1/4 cup honey Maple syrup or brown sugar can substitute.
- Cooked rice for serving
- 1 bunch green onions, thinly sliced For garnish (optional).
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, and honey until well combined.
- Pour the sauce over the chicken, turning the breasts so they’re evenly coated.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is fully cooked and pulls apart easily.
- Remove the chicken to a cutting board or shred it directly in the slow cooker with two forks.
- If you remove it, return the shredded meat to the sauce and stir so the sauce soaks into the chicken.
Serving
- Serve the shredded teriyaki chicken over warm cooked rice and sprinkle with sliced green onions if desired.
Notes
If you prefer thicker sauce, reserve a small amount of the cooking liquid and thicken later with cornstarch and water on the stovetop. For a gluten-free version, swap soy sauce for tamari or coconut aminos.