Slow Cooker Teriyaki Chicken

Hey guess what?  I made you a new recipe with your three favorite words in the title — slow cooker chicken. That’s right.  Without fail, requests for slow cooker recipes and chicken recipes seem to far outweigh all other topics in surveys and your emails.  So today I’m doing a two-for-one and also introducing a healthier new take on a classic — Slow Cooker Teriyaki Chicken! This version includes all of the delicious sweet and savory teriyaki flavors you love.  But this easy homemade teriyaki sauce is naturally sweetened with honey instead of refined sugar.  And since your slow cooker is going to do most of the work for you, there is very minimal prep time required.  I think we can call that a win-win.

Speaking of winning, we’re also giving away not one but two amazing new Crock-Pot slow cookers in a giveaway below.  Yep, the winner will receive one to keep and one to give to a friend.  How cool is that?!  So read on for this tasty recipe and take a minute to enter the giveaway too.  

SLOW COOKER TERIYAKI CHICKEN

This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.

TOTAL TIME: 4 HOURS 20 MINS PREP TIME: 10 MINS COOK TIME: 4 HOURS 10 MINS

INGREDIENTS:

2 lbs boneless, skinless chicken breasts

2 cloves garlic, minced

1/2 cup chopped white onion

1/2 cup honey

1/2 cup soy sauce (use low-sodium if desired)

1/4 cup rice wine vinegar

1 Tbsp. chopped fresh ginger

1/8 tsp. freshly ground black pepper

1/4 cup cold water

3 Tbsp. cornstarch

(optional toppings: sliced scallions and toasted sesame seeds)

DIRECTIONS:

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of 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. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry 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.

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Serve topped with scallions (green onions) and toasted sesame seeds if desired.

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