Description
A fuss-free slow-cooker recipe for tender, shreddable chicken infused with teriyaki sauce, perfect for busy weeknights or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs / 700–900 g total)
- 1 cup teriyaki sauce (store-bought or homemade; low-sodium works well)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon cold water (for the cornstarch slurry)
- Salt and freshly ground black pepper, to taste
- Cooked rice or noodles, for serving
- Chopped green onions or sesame seeds, for garnish (optional)
Instructions
- Arrange the chicken breasts in a single layer in the crockpot.
- Pour the teriyaki sauce over the chicken, making sure each piece is coated.
- Lightly season with salt and freshly ground black pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the internal temperature reaches 165°F (74°C).
- If a thicker sauce is desired, mix cornstarch with cold water to make a slurry and stir into the crockpot about 20–30 minutes before the end of cooking.
- Remove the chicken, shred with two forks, and return to the sauce to coat thoroughly.
- Serve over rice or noodles and garnish if desired.
Notes
For variations, use chicken thighs for richer flavor, add quick-cooking vegetables in the last 20-30 minutes, or try different sauces for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian