Description
Japanese-inspired slow cooker chicken teriyaki delivers a symphony of sweet and savory flavors that dance across your palate. Tender chicken bathes in a glossy, umami-rich sauce, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 3 pounds (1.36 kilograms) boneless, skinless chicken breasts (cut into chunks)
Sauce Ingredients:
- ¼ cup (60 milliliters) low-sodium soy sauce
- ¼ cup (50 grams) brown sugar
- ¼ cup (60 milliliters) rice vinegar
- ¼ teaspoon ground ginger
- 2 cloves minced garlic
Thickening and Garnish:
- 4 teaspoons cornstarch
- ¼ cup (60 milliliters) warm water
- ¼ cup (15 grams) finely chopped green onions
Instructions
- Carefully arrange boneless, skinless chicken breasts in a single layer at the bottom of a 4-quart (3.8-liter) slow cooker, ensuring even placement for consistent cooking.
- In a medium mixing bowl, combine low-sodium soy sauce, dark brown sugar, unseasoned rice vinegar, finely minced fresh garlic, and ground ginger. Whisk ingredients until the sugar dissolves completely and creates a smooth, integrated marinade.
- Pour the prepared teriyaki marinade evenly over the chicken pieces, ensuring each piece gets thoroughly coated with the flavorful liquid.
- Secure the slow cooker lid and cook on low temperature setting for 4 to 5 hours, allowing the chicken to become tender and absorb the rich teriyaki flavors.
- Once cooking time concludes, carefully remove chicken pieces and transfer to a large cutting board, leaving the remaining sauce in the slow cooker.
- Create a cornstarch slurry by whisking cornstarch with warm water until completely smooth and free of lumps.
- Gradually pour the cornstarch mixture into the sauce within the slow cooker, stirring continuously to prevent clumping and promote even thickening.
- Maintain the slow cooker on warm setting while stirring, watching the sauce transform into a glossy, viscous consistency.
- Using two forks, shred the cooked chicken into bite-sized pieces, then return the shredded meat back into the thickened teriyaki sauce.
- Gently fold the chicken to ensure each piece becomes thoroughly coated with the glossy sauce.
- Sprinkle freshly chopped green onions over the teriyaki chicken for a vibrant garnish and added layer of flavor.
- Serve hot over steamed jasmine rice or wheat noodles, accompanied by stir-fried seasonal vegetables.
Notes
- Cooking chicken in a slow cooker ensures tender, flavor-packed meat without constant monitoring.
- Whisking sauce ingredients beforehand creates a smooth, well-blended marinade that penetrates every chicken chunk.
- Cornstarch slurry acts as a magical thickening agent, transforming thin liquid into a glossy, restaurant-quality teriyaki sauce.
- Shredding chicken allows maximum sauce coverage, guaranteeing each bite bursts with sweet and savory teriyaki flavors.
- Green onion garnish provides a fresh, crisp contrast to the rich, caramelized chicken, elevating the dish’s visual and taste appeal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 315 kcal
- Sugar: 24 g
- Sodium: 657 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: <1 g
- Protein: 28 g
- Cholesterol: 70 mg