How to Make Homemade Shredded Chicken Teriyaki - Slow Cooker

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, shredded chicken teriyaki - slow cooker. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Shredded Chicken Teriyaki - Slow Cooker is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Shredded Chicken Teriyaki - Slow Cooker is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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:

1. Make ready 2 lb. boneless, skinless chicken breasts
2. Take 1/2 cup soy sauce (reduced sodium recommended)
3. Take 1/4 cup honey
4. Make ready 1/4 cup brown sugar
5. Make ready 1/4 cup rice wine vinegar (apple cider vinegar works also)
6. Prepare 1/2 tsp. sesame oil
7. Make ready 3 cloves garlic, minced
8. Get 1/2 tsp. ground ginger
9. Make ready 1/4 tsp. ground black pepper
10. Take 1/4 cup cold water
11. Get 1 tbsp. cornstarch
12. Get Optional Garnishes :
13. Make ready ·Sesame Seeds
14. Make ready ·Scallions

Instructions to make Shredded Chicken Teriyaki - Slow Cooker:

1. Lightly grease your slow cooker. Trim the fat off the chicken breasts and place in the slow cooker.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic and pepper.
3. 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 hot your slow cooker gets).
4. 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.)
5. 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.
6. 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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