Crock-Pot Teriyaki Chicken

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings: servings

Calories: 190kcal

Author: Lauren

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 lb. boneless chicken breast
2 cloves garlic minced
1/2 cup yellow onion (60g) diced small
1/4 cup honey (84g)
1/2 cup low-sodium soy sauce (120g)
1/4 cup rice vinegar (60g)
1 Tbsp ginger paste or minced
1/2 tsp salt
1/8 tsp black pepper
1/4 cup cold water (60g)
2 Tbsp corn starch (16g)

Optional for garnish

2-3 green onions sliced thin
sesame seeds

Instructions

Whisk together the minced garlic, honey, soy sauce, rice vinegar, ginger, salt and pepper.
Place the chicken breasts in the Crockpot. Pour the sauce over the chicken. Cover with a lid and cook on high for 4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
Use a slotted spoon to transfer the chicken to a cutting board or plate. Shred the chicken with two forks. Transfer remaining teriyaki sauce from the Crockpot to a saucepan.
Whisk the water and corn starch together in a bowl. Pour the corn starch slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine. Serve with rice, stuffed in a bun or however sounds good! Garnish with green onions and sesame seeds and enjoy!

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