SLOW COOKER TERIYAKI CHICKEN

SLOW COOKER TERIYAKI CHICKEN

Ingredients

  • 3 lbs. boneless, skinless chicken breasts
  • 1 cup low-sodium soy sauce (or tamari for gluten free)
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/4 cup packed light brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (or sub 1 teaspoon ground ginger)
  • 1/4 cup cornstarch
  • For serving: Steamed brown rice, sesame seeds, sliced green onions

Instructions

  1. Place the chicken breasts in your slow cooker.
  2. Whisk the soy sauce, water, rice wine vinegar, brown sugar, garlic and ginger together in a small bowl to dissolve the sugar. Pour the mixture over the chicken breasts in the slow cooker.
  3. Cook on low for 6-8 hours or on high for 3 1/2 to 4 hours.
  4. Remove the chicken and shred with two forks.
  5. Pour the sauce from the slow cooker into a large pot over medium heat.
  6. Whisk in the cornstarch and bring to a boil. Cook for about 30 seconds. It will thicken very quickly.
  7. Add the shredded chicken to the pot and mix to get it well coated. Reduce the heat to low and let it sit for a few minutes so the chicken can absorb the juices.
  8. Serve teriyaki chicken over brown rice, sprinkled with sesame seeds and green onions.

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