Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup soy sauce
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (for slurry, if thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by gathering all your ingredients. Rinse the chicken breasts and pat them dry. Mince the garlic and grate the ginger for maximum flavor infusion.
- In a bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, garlic, and ginger. This will be your flavorful teriyaki sauce.
- Place the chicken breasts in the slow cooker. Pour the sauce over the chicken, ensuring each piece is well coated.
- Cover the crockpot and set it to low. Let it cook for 4 to 6 hours, or until the chicken is tender and easily shredded.
- If you prefer a thicker sauce, remove the cooked chicken and set aside. Mix the cornstarch with water to create a slurry, then whisk it into the crockpot. Turn the slow cooker to high and cook for an additional 10-15 minutes until the sauce thickens.
- Shred the chicken with two forks directly in the crockpot for a shredded, sticky texture. Serve over steamed rice or alongside stir-fried vegetables.
Notes
- Marinate the chicken with the sauce for even more flavor before slow cooking.
- Use fresh garlic and ginger for the best taste.
- Adjust the sweetness or saltiness by modifying honey or soy sauce quantities.
- Serve immediately for the best texture or reheat gently if making ahead.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 290 kcal Kcal
- Sugar: 15 g
- Sodium: 1250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg