Slow Cooker Teriyaki Chicken is a delicious and easy meal that can be made with minimal effort. This recipe highlights tender chicken breasts drenched in a sweet and savory teriyaki sauce. Perfect for busy weeknights, this dish allows you to enjoy homemade Asian flavors without spending hours in the kitchen.
Why Make This Recipe
There are many reasons to make Slow Cooker Teriyaki Chicken. First, it is incredibly easy to prepare. Simply place your ingredients in a slow cooker, and let it do all the work. Second, the flavors are both rich and delightful thanks to the combination of soy sauce, sugar, and ginger. Lastly, it’s a versatile dish that pairs well with rice and can be customized with your favorite veggies.
How to Make Slow Cooker Teriyaki Chicken
Making Slow Cooker Teriyaki Chicken is simple and requires just a few steps. Here’s how you can do it:
Ingredients:
- 3 pounds boneless skinless chicken breasts
- ¾ cup granulated sugar
- ¾ cup soy sauce
- 6 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- ¼ teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cooked rice for serving
Directions:
- Place the 3 pounds of boneless skinless chicken breasts in a 4-quart slow cooker.
- In a large bowl, combine the ¾ cup granulated sugar, ¾ cup soy sauce, 6 tablespoons apple cider vinegar, 1 teaspoon ground ginger, 1 teaspoon minced garlic, and ¼ teaspoon pepper. Mix well.
- Pour the sauce over the chicken in the slow cooker, cover, and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the chicken is tender.
- Remove the chicken from the slow cooker and lightly shred it. Set the shredded chicken aside.
- Skim off the fat from the cooking liquid, and place the liquid in a saucepan. Bring it to a boil.
- In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. Gradually stir this mixture into the boiling liquid and stir until the sauce thickens.
- Coat the shredded chicken in the sauce and serve over cooked rice.
How to Serve Slow Cooker Teriyaki Chicken
Serve the Slow Cooker Teriyaki Chicken hot over a bed of cooked rice. You can also add steamed vegetables for a complete meal. Feel free to sprinkle sesame seeds or sliced green onions on top for added flavor and presentation.
How to Store Slow Cooker Teriyaki Chicken
Leftover Slow Cooker Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the chicken and sauce for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Tips to Make Slow Cooker Teriyaki Chicken
- For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
- Use low-sodium soy sauce if you want to reduce the salt in the dish.
- Experiment with vegetables like bell peppers or broccoli for added nutrition.
Variation
You can also make this recipe using other types of protein, such as pork or tofu, for a different twist. Just adjust the cooking times accordingly.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it may require a little longer cooking time. Ensure it’s cooked through before serving.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari.
3. Can I add vegetables to the slow cooker?
Yes, you can add vegetables like carrots, bell peppers, or broccoli in the last hour of cooking for a complete meal.
Enjoy making and relishing this flavorful and easy Slow Cooker Teriyaki Chicken!
Slow Cooker Teriyaki Chicken
Ingredients
Main Ingredients
- 3 pounds boneless skinless chicken breasts
- ¾ cup granulated sugar
- ¾ cup soy sauce
- 6 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- ¼ teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- cooked rice for serving
Instructions
Preparation
- Place the chicken breasts in a 4-quart slow cooker.
- In a large bowl, combine the sugar, soy sauce, apple cider vinegar, ground ginger, minced garlic, and pepper. Mix well.
- Pour the sauce over the chicken in the slow cooker, cover, and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the chicken is tender.
- Remove the chicken from the slow cooker and lightly shred it. Set the shredded chicken aside.
- Skim off the fat from the cooking liquid and place the liquid in a saucepan. Bring it to a boil.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir this mixture into the boiling liquid and stir until the sauce thickens.
- Coat the shredded chicken in the sauce and serve over cooked rice.
