Slow Cooker Teriyaki Chicken
Slow cooker teriyaki chicken is a dump-and-go recipe with only 10 minutes of prep work! Tender chicken meets a homemade teriyaki glaze for an irresistibly easy weeknight dinner.
Equipment
- slow cooker
Ingredients
- 3 pounds chicken breast Note 1
- ¾ cup soy sauce Note 2
- ¾ cup brown sugar
- ¼ cup white sugar
- ⅓ cup mirin Note 3
- 4 tablespoons cornstarch
- 2 tablespoons water
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- toasted sesame seeds for garnish
- sliced green onion for garnish
Instructions
- In a small mixing bowl, whisk together the soy sauce, brown sugar, white sugar, mirin, cornstarch, water, garlic and ginger. Set aside.
- To a 4 quart or larger slow cooker, add the chicken breast and pour over the soy sauce mixture.
- Cook on HIGH for 3 hours or LOW for 6 hours or until the chicken is tender and shreddable.
- Remove the chicken from the slow cooker and shred using two forks. Add the chicken back into the slow cooker with the teriyaki sauce and stir.
- Serve the chicken over rice and garnish with the sesame seeds and green onion. Enjoy!
Notes
Note 1: You can use boneless skinless chicken breasts or chicken thighs for this recipe.
Note 2: I buy reduced-sodium soy sauce for a healthier option. If you're gluten-free, swap the soy sauce with Tamari, a Japanese version of soy sauce.
Note 3: If you don't have mirin, you can use rice wine vinegar in its place.
Storing Tips:
- To store: Transfer leftover teriyaki chicken to an airtight container and refrigerate for up to 3 days.
- To freeze: Chicken teriyaki is freezer-friendly! Transfer to a freezer-safe container and freeze for up to 3 months.
- To reheat: Let the chicken thaw in the refrigerator overnight. Reheat individual portions on a heat-safe plate in the microwave until hot throughout. Or reheat a large batch in a pot on the stovetop over medium heat.
- To store: Transfer leftover teriyaki chicken to an airtight container and refrigerate for up to 3 days.
- To freeze: Chicken teriyaki is freezer-friendly! Transfer to a freezer-safe container and freeze for up to 3 months.
- To reheat: Let the chicken thaw in the refrigerator overnight. Reheat individual portions on a heat-safe plate in the microwave until hot throughout. Or reheat a large batch in a pot on the stovetop over medium heat.
Nutrition
Calories: 455kcalCarbohydrates: 48gProtein: 51gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 1992mgPotassium: 948mgFiber: 0.3gSugar: 39gVitamin A: 68IUVitamin C: 3mgCalcium: 43mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.