Simple Way to Make Ultimate Shredded Chicken Teriyaki - Slow Cooker

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, shredded chicken teriyaki - slow cooker. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Shredded Chicken Teriyaki - Slow Cooker is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Shredded Chicken Teriyaki - Slow Cooker is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have shredded chicken teriyaki - slow cooker using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Shredded Chicken Teriyaki - Slow Cooker:

1. Prepare 2 lb. boneless, skinless chicken breasts
2. Take 1/2 cup soy sauce (reduced sodium recommended)
3. Prepare 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. Take 3 cloves garlic, minced
8. Make ready 1/2 tsp. ground ginger
9. Get 1/4 tsp. ground black pepper
10. Make ready 1/4 cup cold water
11. Take 1 tbsp. cornstarch
12. Get Optional Garnishes :
13. Get ·Sesame Seeds
14. Prepare ·Scallions

Steps 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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