Crock Pot Chicken Teriyaki

The ‘pin‘ that started it all.

Looks great, amiright? lol. The process of duplicating this was super easy! I mean, of course mine didn’t turn out to look exactly like the original recipe photo. Do they ever? But my favorite part was the limited amount of prep that I had to do in the morning when I started this meal. Interested?

The steps I did differently in this recipe are ( ) and Italicized

Crock Pot Teriyaki Chicken

Cook Time: 8 hours 30 mins

Author: Jen Nikolaus

Recipe type: Main

Serves: 6 (I have a family of 3 and there were minimal left overs)

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INGREDIENTS

• 5-6 boneless, skinless chicken breasts (I used chicken breast tenderloins)
• 1 cup sugar (or ½ cup truvia baking blend)
• 1 cup lite soy sauce (I used regular)
• ½ cup apple cider vinegar
• 1-2 garlic cloves, minced or put through a garlic press (I’m messy when I chop the garlic with a knife, instead I used a cheese grater)

• ½ tsp. ground ginger
• ¼ tsp. black pepper
• (I also added 1/2 tsp. salt because previously the dish was a little too sweet for my liking)
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• steamed rice, for serving
• sesame seeds, optional, for serving

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INSTRUCTIONS

1. Place chicken in the bottom of a slow cooker. In a bowl (I just used the crock pot and placed the chicken in second), combine sugar, soy sauce, vinegar, garlic, ginger and pepper (and salt). Pour over chicken in slow cooker and cover with lid. Cook on low 8 hours or until chicken is tender(I’ve pulled it out in 6 1/2 and it was just fine). (***STIR AT LEAST ONCE EVERY HOUR** everything will thicken up on the bottom of the crock pot if you don’t)
2. Take chicken out and set aside. Mix together cornstarch and water in a small bowl with a whisk. Pour into the sauce and stir together. Turn crock pot on high. Let thicken for about 30 minutes. (Stirring Occasionally)
3. Shred chicken and place back in with sauce. Let heat through and then serve over rice. Sprinkle with sesame seeds and enjoy! (I didn’t add sesame seeds)

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NUTRITION INFORMATION: Serving size: about 6 servings Calories: 372 Fat: 6 g Carbohydrates: 23 g Sugar: 17 gSodium: 671 mg Fiber: 0 g Protein: 53 g Cholesterol: 151 mg

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How it looked once the chicken was done cooking and I got to shredding it.

It’s quite filling by itself and sits really heavy but the dish still feels incomplete. Think of any good sides that work, leave me a comment!

Bon Appetit!