Crockpot Teriyaki Chicken
Crockpot Teriyaki Chicken combines tender chicken and a sweet, savory sauce for an easy, satisfying meal suitable for busy nights.
Ingredients
Chicken and Sauce
- 4 pieces boneless, skinless chicken breasts For best results, lay flat in the crockpot.
- 1 cup soy sauce Provides the savory flavor base.
- 1 cup water To dilute the soy sauce.
- 1/2 cup packed brown sugar Adds sweetness.
- 1 tablespoon honey Enhances the sweetness.
- 1/4 cup rice vinegar Adds acidity.
- 1/2 teaspoon minced garlic For flavor.
- 1/2 teaspoon ground ginger Adds warmth.
- 1 piece onion, chopped For texture and flavor.
- 1 cup pineapple chunks (optional) For a tropical flavor.
Thickening and Garnishes
- 2 tablespoons cornstarch To thicken the sauce.
- 2 tablespoons cold water To dissolve cornstarch.
- 1 teaspoon sesame seeds (for garnish) For presentation.
- 2 pieces green onions, sliced (for garnish) Adds freshness.
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot in a single layer.
- In a medium bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, and ground ginger until well combined.
- Pour the sauce over the chicken, making sure each piece is well coated.
- Sprinkle chopped onion and optional pineapple chunks on top of the chicken.
Cooking
- Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Make sure the chicken is cooked, tender, and juicy.
Thickening the Sauce
- Remove the chicken from the crockpot and set aside.
- In a small bowl, combine cornstarch with cold water and mix until smooth.
- Pour the cornstarch mixture into the remaining sauce in the crockpot and stir well.
- Set the crockpot to high and cook the sauce uncovered for about 10 to 15 minutes or until thickened.
- Shred the chicken using two forks and return it to the crockpot, mixing well to coat in the sauce.
Serving
- Let the dish rest for a few minutes before serving.
- Serve over rice or alongside whole grains, garnished with sesame seeds and sliced green onions.
Notes
For a bolder flavor, marinate the chicken in the sauce overnight. Experiment with types of vinegar or add spices for a kick. Store leftovers in an airtight container for 3 to 4 days or freeze for 2 to 3 months.