Crock Pot Teriyaki Chicken (Print Version)
# Ingredients:
→ Main
01 -
2 pounds chicken breasts
→ Sauce
02 -
1/2 cup honey
03 -
3/4 cup soy sauce
04 -
2 tablespoons rice vinegar
05 -
1/2 teaspoon powdered ginger
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon freshly ground black pepper
09 -
1 teaspoon sesame oil
→ Thickening Mixture
10 -
1 tablespoon cornstarch
11 -
1 tablespoon cool water
# Instructions:
01 -
Grease the container of a large slow cooker.
02 -
Add honey, soy sauce, rice vinegar, powdered ginger, garlic powder, onion powder, black pepper, and sesame oil to the prepared slow cooker and whisk to combine. Do not add the cornstarch and water mixture at this stage.
03 -
Place the chicken breasts into the slow cooker and turn them to coat evenly with the sauce.
04 -
Cook on low for 6 hours or high for 3 hours until chicken easily shreds with a fork.
05 -
Remove the chicken from the slow cooker and transfer to a medium serving dish. Shred it using two forks and cover. Set aside.
06 -
Set a fine mesh strainer over a 4-quart saucepan and pour the remaining sauce through the strainer into the saucepan.
07 -
Mix cornstarch and water in a small bowl until smooth. Add the mixture to the saucepan and whisk until incorporated. Bring to a boil over medium-high heat, stirring constantly, until the sauce thickens.
08 -
Mix half of the thickened sauce into the shredded chicken. Reserve the remaining sauce for serving.
09 -
Serve the teriyaki chicken with rice, stir-fried vegetables, or an Asian-inspired salad.
# Notes:
01 -
Make sure to whisk the cornstarch mixture well to avoid lumps in the sauce.