Crock-Pot Teriyaki Chicken
Servings: 10 servings
Calories: 147kcal
This Crock-Pot Teriyaki Chicken is tender, juicy, and sweet! It's high in protein and has amazing flavor. The best part is the Crock-Pot does all the work for you. Just dump it in and go!
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Ingredients
- 2 lbs. boneless skinless chicken breasts
- 2 cloves garlic minced
- 1/2 cup chopped onion (60g)
- 1/4 cup honey (84g)
- 1/2 cup low-sodium soy sauce (120g)
- 1/4 cup rice vinegar (60g)
- 1 Tbsp ginger paste (15g)
- 1/2 tsp salt omit if not using low-sodium soy sauce
- 1/8 tsp freshly ground black pepper
- 1/4 cup cold water
- 3 Tbsp cornstarch
- 2-3 green onions chopped, for garnishing
- Sesame seeds for garnishing
Instructions
- Add chicken breads to Crock-Pot.
- In a mixing bowl, combine garlic, honey, soy sauce, rice vinegar, ginger, salt and black pepper. Whisk until combined, then pour the mixture over the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork.
- When done, remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer remaining teriyaki sauce from the Crock-Pot to a medium saucepan.
- In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch mixture into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened.
- Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Nutrition
Serving: 1/10 of recipe (102 g) | Calories: 147kcal | Carbohydrates: 11.2g | Protein: 20.2g | Fat: 2.4g | Saturated Fat: 0.8g | Fiber: 0.5g | Sugar: 7.8g