Slow Cooker Teriyaki Chicken
A delicious and easy meal featuring tender chicken breasts in a sweet and savory teriyaki sauce, perfect for busy weeknights.
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.
Notes
For extra flavor, marinate the chicken in the sauce for a few hours before cooking. You can add vegetables like bell peppers or broccoli in the last hour of cooking for a complete meal. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.