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Slow Cooker Chicken Teriyaki
Nothing is better than a great homemade Slow Cooker Chicken Teriyaki. Serve over rice for another wonderful, healthy dinner choice.
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
5
hours
hours
Total Time
5
hours
hours
10
minutes
minutes
Servings
6
Calories
278
kcal
Author
Sherri Hagymas
Ingredients
4
chicken breasts
½
cup
honey
½
cup
low sodium soy sauce or coconut aminos for a gluten free version
2
garlic cloves
minced
1
small yellow onion
chopped
¼
cup
red wine vinegar
½
tablespoon
ground ginger
⅛
teaspoon
ground black pepper
1
tablespoon
cornstarch
3
tablespoon
water
Instructions
In a bowl mix together the honey, red wine vinegar, soy sauce, garlic, onion, ground ginger and pepper.
Add the chicken and turn to coat both sides with the sauce.
Cook in a Slow Cooker on low for about 4-5 hours
Remove from the Slow Cooker and shred the chicken with a fork. Then set aside.
Pour the remaining sauce through a fine mesh strainer to strain out the onion and garlic chunks.
Transfer this remaining liquid into a medium sauce pan and heat on the stove to medium heat.
Whisk together the cornstarch and cold water in a separate little bowl.
Once the sauce on the burner starts to boil, slowly pour the cornstarch mixture in, stirring constantly.
Return to a boil and then reduce to low and simmer for about 4 minutes until thickened.
Pour half the sauce over the chicken and mix together.
When you serve the chicken over rice, drizzle more sauce over the top for extra yumminess! Add broccoli for a perfect veggie.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
26
g
|
Protein:
33
g
|
Fat:
3
g
|
Cholesterol:
96
mg
|
Sodium:
885
mg
|
Potassium:
610
mg
|
Sugar:
23
g
|
Vitamin A:
45
IU
|
Vitamin C:
2.2
mg
|
Calcium:
15
mg
|
Iron:
1.2
mg