Post by Kathy on Nov 11, 2018 13:38:17 GMT
Crockpot Teriyaki Chicken
Great Asian flair! A tad bit sweet but plenty of deliciousness! Love coming home from a busy day and dinner is basically done!
I cooked mine on LOW and it turned out perfect! Chicken just fell apart when shredding! I made Jasmine rice to serve the chicken over and Jasmine rice is out of this world good if you've never tried it! This would probably be good as a Pulled Chicken sandwich as well!
I love the name of the blog where I found the original recipe Dinner At The Zoo! Awesome name for a food blog!
1½ pounds boneless skinless chicken breasts
2 teaspoons minced garlic
2 teaspoons minced ginger
¼ cup honey
3 Tablespoons brown sugar
½ cup soy sauce
2 teaspoons sesame oil
2 tablespoons rice vinegar
¼ cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons sliced green onions
rice, optional (I used Jasmine rice)
Using a crockpot liner or cooking spray, place the chicken breasts in crockpot.
In a small bowl, mix together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil and rice vinegar. Pour the mixture over the chicken.
Cover and cook on HIGH 4-5 hours or LOW 8 hours.
Remove the chicken from the slow cooker and shred with two forks.
Pour the teriyaki sauce from the crockpot through a strainer into a saucepan. Place the saucepan on the stove over medium high heat and bring to a simmer.
In a small bowl, make a slurry mixing the cornstarch with the water until dissolved. Pour into the saucepan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
Pour the sauce over the shredded chicken and toss to coat the chicken.
Sprinkle with sesame seeds and green onions.
Make rice if using. Serve.
