Crockpot Teriyaki Chicken
A mouthwatering dish of succulent chicken cooked in a rich teriyaki sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts The star of the dish.
- 1 cup soy sauce (low sodium is preferred)
- 1/2 cup brown sugar
- 1/2 cup pineapple juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch (optional, for thickening)
Garnishes
- sliced green onions For garnish.
- sesame seeds For garnish.
Instructions
Preparation
- Place your boneless, skinless chicken breasts at the bottom of your crockpot, arranged evenly.
- In a separate bowl, whisk together the soy sauce, brown sugar, pineapple juice, minced garlic, and minced ginger until well combined.
- Pour the sauce mixture over the chicken in the crockpot, ensuring they’re completely covered.
Cooking
- Cook on low for 6-7 hours or on high for 3-4 hours.
- If opting to thicken the sauce, mix the cornstarch with a bit of water and stir it into the crockpot during the last hour of cooking.
Serving
- Once the chicken is cooked through and tender, shred it with two forks and mix it back into the sauce.
- Serve hot over rice or noodles, garnishing with green onions and sesame seeds.
Notes
For a gluten-free option, use tamari sauce instead of soy sauce. Avoid lifting the lid of the crockpot during cooking for best results. For added flavor, consider searing the chicken before slow cooking.