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The ingredients needed to prepare Shredded Chicken Teriyaki - Slow Cooker:
- Use 2 lb. boneless, skinless chicken breasts
- Provide 1/2 cup soy sauce (reduced sodium recommended)
- Provide 1/4 cup honey
- Use 1/4 cup brown sugar
- Take 1/4 cup rice wine vinegar (apple cider vinegar works also)
- Get 1/2 tsp. sesame oil
- Provide 3 cloves garlic, minced
- Provide 1/2 tsp. ground ginger
- Take 1/4 tsp. ground black pepper
- Take 1/4 cup cold water
- Use 1 tbsp. cornstarch
- Take Optional Garnishes :
- Prepare ·Sesame Seeds
- Take ·Scallions
Instructions to make Shredded Chicken Teriyaki - Slow Cooker:
- Lightly grease your slow cooker. Trim the fat off the chicken breasts and place in the slow cooker.
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic and pepper.
- Pour sauce over the chicken and place the lid on. Cook on low for 6-8 hours OR on high for 3-4 hours (times may vary depending on how hot your slow cooker gets).
- Once chicken is tender and falling apart, take it out of the slow cooker and shred it with two forks. Set aside. This is also a good time to cook rice or veggies (whatever you'd like to serve on the side.)
- Move the sauce carefully from the slow cooker into a medium saucepan. In a small bowl or in the measuring cup, whisk together the cornstarch and cold water until cornstarch is completely dissolved. Then whisk that slurry into the sauce. Bring to a boil over med-high heat and simmer until thickened (should be a syrupy consistency). This will only take a few minutes.
- Pour sauce over the shredded chicken and toss to combine. Top individual servings with green onions and sesame seeds, if you'd like.
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