Description
A simple and flavorful slow cooker recipe featuring tender shredded chicken in a sticky-sweet teriyaki sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 to 2.5 lb total)
- 1 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons honey
- 2 cloves garlic, minced (about 1 tsp)
- 1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)
- Salt and pepper to taste
- Cooked rice or noodles, for serving
- Chopped green onions for garnish (optional)
Instructions
- Place the chicken breasts in the Crockpot in a single layer and season lightly with salt and pepper.
- In a small bowl, whisk together the teriyaki sauce, honey, minced garlic, and grated ginger until smooth.
- Pour the sauce evenly over the chicken, ensuring each piece is coated.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken reaches 165°F and is easy to shred with two forks.
- Remove the chicken to a cutting board or shred directly in the pot with two forks. Stir the shredded chicken into the sauce so every bite is coated.
- Serve over hot cooked rice or noodles, garnish with chopped green onions if using.
Notes
For a thicker glaze, remove some cooking liquid, whisk in cornstarch, and stir back into the Crockpot. Serve with various garnishes for added flavor.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian