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Slow Cooker Teriyaki Chicken

A simple and flavorful recipe for tender chicken coated in a sweet and tangy teriyaki sauce cooked effortlessly in a slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Breasts Look for organic or free-range chicken for optimal flavor and quality.
  • 1 cup Teriyaki Sauce Opt for a low-sodium version to control salt levels.
  • 1 tablespoon Minced Garlic Fresh garlic is best, but jarred can be used if needed.
  • 1 tablespoon Minced Ginger Fresh ginger adds zing; powdered ginger can work too (use less).
  • 1 cup Chopped Green Onions Provides flavor and a lovely crunch as garnish.
  • 2 cups Steamed Rice Jasmine rice is ideal, but white or brown rice works well.

Method
 

Preparation
  1. Place Chicken Breasts in the Slow Cooker: Arrange them side by side, no need to cut.
  2. Mix the Sauce: In a medium bowl, combine teriyaki sauce, minced garlic, and minced ginger. Whisk until blended.
  3. Pour the Sauce Over the Chicken: Ensure each piece is generously coated.
  4. Cover and Cook: Set your slow cooker to low and cook for 6-7 hours or on high for 3-4 hours.
  5. Shred the Chicken: Remove, shred, and return it to the pot to soak up extra sauce.
  6. Serve: Spoon the chicken over steamed rice and garnish with chopped green onions.

Notes

Ensure chicken is at room temperature for uniform cooking. Consider sautéing garlic and ginger for extra flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. You can prep ingredients the night before.