Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup soy sauce (low sodium recommended)
- 1/2 cup brown sugar (packed)
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tsp red pepper flakes (optional, for heat)
- 1/4 cup cornstarch (for thickening)
- 1/4 cup water (for thickening)
- 2 green onions (sliced, for garnish)
- Sesame seeds (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Add Chicken to Crock Pot: Place the chicken breasts in the bottom of the Crock Pot. Pour the teriyaki sauce over the chicken, ensuring it is well coated.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl until smooth. Stir the mixture into the Crock Pot to thicken the sauce. Continue cooking for the remaining time.
- Shred the Chicken: Once cooked, remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the sauce and stir to combine.
- Serve: Serve the Chicken Teriyaki over cooked rice or noodles, garnished with sliced green onions and sesame seeds.
Notes
- Additional Tips: For added flavor, consider adding vegetables such as bell peppers, broccoli, or snap peas during the last hour of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
- Freezer-Friendly: You can freeze the cooked Chicken Teriyaki for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10
- Cook Time: 360
- Category: Asian
- Cuisine: Asian
Keywords: Crock Pot Chicken Teriyaki