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Crockpot Teriyaki Chicken: An Easy Slow-Cooker Dinner

Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Asian-Inspired,
Ingredients Method

Ingredients
  

  • 1½ lb boneless skinless chicken breasts (about 680 g)
  • 2 tsp minced garlic about 6 g
  • 2 tsp minced fresh ginger about 4 g
  • ¼ cup honey 60 mL
  • 3 Tbsp packed brown sugar about 38 g
  • ½ cup low-sodium soy sauce 120 mL
  • 2 tsp toasted sesame oil 10 mL
  • 2 Tbsp rice vinegar 30 mL
  • ¼ cup cold water 60 mL
  • 2 Tbsp cornstarch about 16 g
  • 1 Tbsp sesame seeds about 9 g
  • 2 Tbsp sliced green onions about 12 g

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Whisk the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar. Pour the mixture over the chicken. Cover and cook on HIGH for 3 hours or LOW for 5–6 hours, until the chicken reaches 165°F (74°C).
  3. Remove and shred the chicken. Strain the cooking sauce into a saucepan and bring it to a simmer. Mix the cornstarch with the cold water, whisk it into the sauce, and boil for 1–2 minutes until just thickened.
  4. Pour the sauce over the shredded chicken and toss to coat. Garnish with sesame seeds and green onions. Serve warm.