Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 1 cup soy sauce (preferably low sodium)
- 1/2 cup honey or maple syrup
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by placing the chicken in the slow cooker. No need to cut it up; leave it whole for cooking.
- In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the marinade. Pour this over the chicken.
- Cover and cook on low for 4-6 hours until chicken is tender and easily shredable.
- Remove the chicken and set aside. Stir 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Pour into the slow cooker and cook on high for 15-20 minutes until sauce thickens into a glaze.
- Slice or shred the chicken, spoon with the sauce, and garnish with sesame seeds and green onions. Serve over rice or vegetables.
Notes
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- Thicken the sauce until glossy for a more authentic teriyaki texture.
- Adjust sweetness with more honey or maple syrup as preferred.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 12g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg