Description
Make tender, flavorful teriyaki chicken with minimal effort using your slow cooker. This recipe uses five main ingredients for a sweet and savory weeknight dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup quality teriyaki sauce
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
Instructions
- Place the chicken breasts or thighs into the bottom of your slow cooker.
- In a separate bowl, whisk together the teriyaki sauce, soy sauce, and brown sugar until the sugar dissolves.
- Pour the sauce mixture evenly over the chicken in the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shreds.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the sauce remaining in the slow cooker.
- Set the slow cooker to high (if it was on low) and cook for an additional 10 to 15 minutes, stirring occasionally, until the sauce thickens to your liking.
- Serve the teriyaki chicken over rice or with steamed vegetables.
Notes
- For best results, use chicken thighs as they stay more moist during the long cooking time.
- If you prefer a thicker sauce without using cornstarch, remove the chicken halfway through cooking and shred it, then let the sauce reduce on high for the last hour uncovered (if your slow cooker lid allows for venting).
- This chicken reheats well for meal prep later in the week.
- Prep Time: 5 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx 1/4 of recipe)
- Calories: 350
- Sugar: 25
- Sodium: 850
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 0
- Protein: 45
- Cholesterol: 130