Put down the takeout menu and grab your crock pot instead - today we are making easy Teriyaki Chicken in a slow cooker. Featuring boneless skinless chicken breasts in a homemade teriyaki sauce served over grains with pineapple and avocados for a delicious and nutritious dinner the entire family is sure to love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1 2-cup Glass Measure or Medium Bowl (for teriyaki sauce)
1 Slow Cooker or Crock Pot (for slow cooking chicken teriyaki)
1 ½ - 2PoundsSkinless Boneless Chicken Breasts
½CupLow Sodium Soy Sauce
¼CupLight Brown Sugar, packed
Teriyaki Pineapple Chicken Bowls
4CupsCooked Quinoa(can substitute rice)
1wholeRoasted Red Pepper– diced
2wholeScallions– thinly sliced
Toasted Sesame Seeds- to taste
Roasted and Salted Cashews- to taste
Red Pepper Flakes- optional
Make the teriyaki sauce: In a two-cup glass measure or medium mixing bowl, combine the garlic, ginger, mirin, sake, soy sauce, honey and light brown sugar. Use a whisk and vigorously stir until well combined. Set aside.
Season the chicken: Place the chicken breasts in the slow cooker or crock pot and season both sides generously with salt and pepper. Next, arrange the chicken breasts into an even, single layer in the bottom of the pot. Add sauce: Pour the teriyaki sauce evenly over the chicken breasts.
Slow Cook: Cover the crock pot. Cook the chicken on LOW for 6-7 hours or HIGH for 3-4, or until the chicken is tender and cooked through. (Note: Chicken is done when the internal temperature reaches 165 degrees Fahrenheit.)
Shred: Uncover the slow cooker. Use tongs to remove the chicken to a clean work surface. Set aside until cool enough to handle. Then, use two forks to pull apart the chicken breasts into long shreds.
Make slurry (sauce thickener): In a separate small bowl, whisk the cornstarch with the water. Pour the cornstarch mixture into the slow cooker. Whisk to thoroughly combine.
Cook sauce: Cover the slow cooker and cook on HIGH for 20-30 minutes or until the teriyaki sauce is thickened to your liking. Taste and adjust the sauce with salt and pepper as necessary.
To serve: Return the shredded chicken to the crock pot. Stir to thoroughly coat the chicken in teriyaki sauce. Use a large spoon or ladle to portion the teriyaki chicken onto dinner plates. Or serve bowl-style with quinoa or rice, pineapple, avocado, bell peppers and sesame seeds. Enjoy!
Chicken: I typically use skinless boneless chicken breast in this recipe; however, boneless, skinless chicken thighs work too. You will need to increase the cooking time and cook the chicken until an instant read thermometer registers 165 degrees Fahrenheit.
Slow Cooking: For the best flavor and most tender chicken teriyaki, I recommend cooking your chicken breasts on LOW. The slow cooking time is an approximation and will depend upon the type and strength of your crock pot. I recommend using an instant read thermometer to check for doneness if you are unsure.
Slurry (sauce thickener): This teriyaki uses a slurry (a mixture of cornstarch with water) as a thickener. You can skip this step if you prefer a thinner teriyaki sauce.
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.