Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/2 cup low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prep the chicken and sauce: Place your chicken breasts into the slow cooker—it’s that easy! Then, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar in a bowl. Pour this mixture right over the chicken.
- Cook it low and slow: Cover the slow cooker and let it work its magic. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. The key is letting the chicken cook until it’s tender enough to shred with no resistance.
- Shred the chicken: Once the chicken is ready, remove it from the slow cooker and shred it using two forks. Don’t be shy—get in there and really break it up.
- Thicken the sauce: Strain the liquid from the slow cooker into a saucepan (this keeps out any stray bits of garlic or chicken). Bring the sauce to a simmer, then whisk the cornstarch and water together before adding it to the pan. Stir continuously until the sauce thickens—it only takes a minute or two.
- Combine and finish: Pour the thickened teriyaki sauce over the shredded chicken, tossing it until every piece is coated. Sprinkle with sesame seeds and green onions, and you’re done!
Notes
How to serve and wow your guests
Presentation is everything, right? Serve the chicken over steamed white rice or fluffy jasmine rice. For a lighter option, cauliflower rice works too. Add a sprinkle of sesame seeds and sliced green onions for a pop of color. If you’re hosting, consider plating it family-style on a large platter with roasted broccoli or stir-fried veggies on the side.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW)
- Category: dinner