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Teriyaki Chicken in a Crock Pot

Fall is coming.

I'm in that in-between phase where I'm so excited for sweaters and pumpkins but sad to see summer go bye-bye. Today felt and smelled like fall.

As I transition my kitchen from summer grilling to warm, savory dishes, I thought this was a nice transition dish. Teriyaki Chicken in the Crock pot.

Savory but light at the same time.

Teriyaki Chicken in the Crock Pot (Inspired from here)

  • 1 1/2 lbs. chicken breasts

  • 2/3 C. low sodium soy sauce

  • 3 Tbsp. rice vinegar

  • 3 Tbsp. honey

  • 3 Tbsp. brown sugar

  • 1 Tsp. minced garlic (or 1 clove)

  • 2 Tbsp. water

  • 1 Tsp. cornstarch

  • Toasted sesame seeds, for serving

  • Prepared brown rice, for serving

Place the chicken breasts in the bottom of slow cooker. In a medium bowl whisk together the soy sauce, rice vinegar, honey, brown sugar, and garlic. Pour over the chicken breasts.

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.

In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat.

Add the chicken to the sauce. Toss to coat. Serve warm on top of brown rice, garnished with sesame seeds.

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