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Teriyaki Chicken

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Servings
5
Prep Time
10 Minutes
Cook Time
8 Hour (s)
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Ingredients

5-6 boneless, skinless chicken breasts
1 cup sugar
1 cup light soy sauce
½ cup apple cider vinegar
1-2 garlic cloves, minced
½ tsp. ground ginger
¼ tsp. black pepper
2 tbsp. cornstarch
2 tbsp. cold water
steamed white or brown rice, for serving
optional: sesame seeds, for serving

Instructions

1) Place chicken in the bottom of your Crock-Pot® slow cooker.
2) In a bowl, combine sugar, soy sauce, apple cider vinegar, garlic, ginger and black pepper. Pour over chicken in your Crock-Pot® slow cooker and cover with
lid.
3) Cook on low for 8 hours, or until chicken is tender.
4) Once tender, take chicken out and set aside. Do not remove the sauce from your Crock-Pot® slow cooker.
5) In a small bowl, whisk together cornstarch and water. Pour into the sauce and stir together, making sure to turn your Crock-Pot® slow cooker temperature
setting from low, to high. Let sauce thicken for 30 minutes.
6) Shred the chicken and place back in with sauce, allowing it to heat thoroughly before serving with steamed rice. Sprinkle with sesame seeds, and enjoy!

RATINGS & REVIEWS

Write A Review

LOVED IT!!

We used teriyaki sauce so it wouldn’t be so salty, and it was great. Just a couple of tablespoons of soy sauce work just fine. This is great with rice and veggies, better in a bun.

Yvette Williams
Mesa, Az

Loved it!

I ran out of soy sauce, so I put in half and half water. I bought more at the end of the day and added the ther 1/2 cup in then. I made this with 4 chicken breasts (all I had). I also used flour because I didn't have cornstarch (6tbsp mixed in water). For the sauce I left the cover off at the end and it really didn't thicken much, so I put the cover back on for 10min. The chicken seemed dry when I shredded it but turned out amazing after putting into the sauce and covering for 10min. Will definitely make again, we loved it!! We used Kikkoman soy sauce and didn't find it too salty at all.

Josee Gunville
Ottawa, Ontario

Not good

This recipe simply was not good. The chicken was too saturated by the sauce, and it was WAY too salty (even rice didn't help). We are trying new crockpot recipes, and this will not be used again.

Leslie Swabb
Newnan, GA

Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.