Shredded Chicken Teriyaki - Slow Cooker
Shredded Chicken Teriyaki - Slow Cooker

Shredded Chicken Teriyaki - Slow Cooker - Family warmth and closeness is often obtained in very simple methods. 1 of them is cooking and serving meals for the family. As a housewife, obviously you do not wish to miss a meal with each other ideal? Cuisine also can be the crucial to a pleased family members, lots of really feel homesick for the reason that their cooking has been discovered elsewhere.

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Shredded Chicken Teriyaki - Slow Cooker is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Shredded Chicken Teriyaki - Slow Cooker is something that I’ve loved my whole life.

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

Composition needed to make Shredded Chicken Teriyaki - Slow Cooker:

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

Directions to cook 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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