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closeup of shredded chicken teriyaki over white rice
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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
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 278kcal

Ingredients

  • 4 chicken breasts
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce or coconut aminos for a gluten free version
  • 2 garlic cloves minced
  • 1 small yellow onion chopped
  • 1/4 cup red wine vinegar
  • 1/2 TBSP ground ginger
  • 1/8 tsp ground black pepper
  • 1 TBSP cornstarch
  • 3 TBSP 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: 278kcal | Carbohydrates: 26g | Protein: 33g | Fat: 3g | Cholesterol: 96mg | Sodium: 885mg | Potassium: 610mg | Sugar: 23g | Vitamin A: 45IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 1.2mg