Hi, I’m Marie. Today, I will show you a way to prepare shredded chicken teriyaki - slow cooker recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Shredded Chicken Teriyaki - Slow Cooker Recipe
Shredded Chicken Teriyaki - Slow Cooker is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Shredded Chicken Teriyaki - Slow Cooker is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have shredded chicken teriyaki - slow cooker using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Shredded Chicken Teriyaki - Slow Cooker:
- Take 2 lb. boneless, skinless chicken breasts
- Make ready 1/2 cup soy sauce (reduced sodium recommended)
- Get 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
- Get 3 cloves garlic, minced
- Prepare 1/2 tsp. ground ginger
- Get 1/4 tsp. ground black pepper
- Make ready 1/4 cup cold water
- Make ready 1 tbsp. cornstarch
- Get Optional Garnishes :
- Get ·Sesame Seeds
- Get ·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 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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