This was an easy and delicious dinner that everyone loved! We served it over brown rice with steamed broccoli on the side. If you love teriyaki chicken and you’ve never made the sauce homemade before you might be surprised at how easy it is, and this sauce is much much better than the bottled kind!
Crock Pot Teriyaki Chicken
2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced
1 yellow onion, chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/3 cup rice wine vinegar
1 tablespoon chopped fresh ginger
1/8 teaspoon freshly ground black pepper
1/4 cup cold water
3 tablespoons cornstarch
Add the garlic, onion, honey, soy sauce, rice wine vinegar, ginger and black pepper into a 6-7 quart crock pot and whisk until combined. Add the chicken, cover and cook on high for 3-4 hours, or until the chicken is cooked through. Remove the chicken from the Crock Pot to a plate and shred with two forks. Set aside.
Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and there are no lumps. Pour the cornstarch mixture into the teriyaki sauce and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
This recipe is part of our “31 days of slow cooker recipes” series. If you want to know what you’ve missed check out the recipes below.
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