Hi, I am Marie. Today, we’re going to prepare shredded chicken teriyaki - slow cooker recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Shredded Chicken Teriyaki - Slow Cooker Recipe
Shredded Chicken Teriyaki - Slow Cooker is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Shredded Chicken Teriyaki - Slow Cooker is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have shredded chicken teriyaki - slow cooker using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shredded Chicken Teriyaki - Slow Cooker:
- Prepare 2 lb. boneless, skinless chicken breasts
- Prepare 1/2 cup soy sauce (reduced sodium recommended)
- Take 1/4 cup honey
- Make ready 1/4 cup brown sugar
- Get 1/4 cup rice vinegar (apple cider vinegar works also)
- Prepare 1/2 tsp. sesame oil
- Prepare 3 cloves garlic, minced
- Make ready 1/2 tsp. ground ginger
- Make ready 1/4 tsp. ground black pepper
- Get 1/4 cup cold water
- Prepare 1 tbsp. cornstarch
- Prepare Optional Garnishes :
- Take ·Sesame Seeds
- Take ·Scallions
Steps 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 sausage 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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