Crock Pot Teriyaki Chicken
A comforting and flavorful dish made with tender chicken breasts slow-cooked in a sweet and tangy teriyaki sauce, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs Chicken Breasts, boneless and skinless Tender and juicy, the star of our dish.
- 1/2 cup Soy Sauce Can use low-sodium for a healthier option.
- 1/4 cup Brown Sugar Honey can be a substitute if preferred.
- 2 tablespoons Rice Vinegar For a fruity variant, try apple cider vinegar.
- 3 cloves Garlic, minced Fresh garlic enhances aroma; jarred works too.
- 1 tablespoon Ginger, grated Fresh preferred, ground ginger can be used in a hurry.
- 2 tablespoons Cornstarch To thicken the sauce at the end.
- 1/4 cup Water Helps create the sauce during cooking.
- Sesame Seeds, for garnish Can be skipped, but adds a lovely finish.
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and water.
- Add the chicken breasts to the Crock Pot, ensuring they are whole and unseasoned.
- Pour the sauce over the chicken, making sure every piece is coated.
- Cover and cook on high for 4 hours or on low for 6 hours.
Final Steps
- Once cooking is complete, remove the chicken breasts and shred them with two forks.
- Mix cornstarch with a couple of tablespoons of the sauce from the Crock Pot, then stir this mixture back into the pot.
- Cook on high for another 15 minutes until the sauce has thickened.
- Return the shredded chicken to the pot, coat it with the thickened sauce, and garnish with sesame seeds before serving.
Notes
For added veggies, consider bell peppers, onions, or carrots during the last two hours. You can also add red pepper flakes for heat or substitute chicken with pork or tofu. Serve alongside rice or quinoa to soak up the sauce.