Crockpot Teriyaki Chicken

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 4 servings

Ingredients

1-1/2 pounds boneless skinless chicken breasts

1/2 cup low sodium soy sauce

2 tablespoons rice vinegar

1/4 cup honey

3 tablespoons brown sugar

2 teaspoons toasted sesame oil

2 teaspoons garlic, minced

2 teaspoons ginger, minced

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon sesame seeds, for garnish, optional

2 tablespoons sliced green onions, for garnish, optional

Directions

Place the chicken in the bottom of a slow cooker.

In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken breasts.

Cover and cook on HIGH for 4-5 hours or LOW for 8 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.

In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.

Add the chicken to the sauce. Toss to coat. Serve with sesame seeds and green onions if desired.

Notes

TO STORE: Refrigerate chicken in an airtight storage container for up to 3-4 days.

TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.

TO FREEZE: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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