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Crock-Pot Teriyaki-Infused Chicken Breasts
Throw all the ingredients in the crockpot and a wonderful meal awaits you!
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Asian
Keyword:
asian, chicken, crockpot, dinner, easy dinner recipes, slow cooker, slow cooker recipes, teriyaki
Servings:
10
servings
Calories:
128
kcal
Author:
Jenny Levine Finke
Ingredients
4-6
boneless, skinless chicken breasts (cleaned and patted dry)
2
cloves of minced garlic
1/2
cup
honey
1/2
cup
tamari (gluten-free soy sauce) - low sodium
1/4
cup
rice vinegar
1
Tbsp.
fresh grated ginger
4-5
cranks
black pepper
1/2
cup
chopped white or yellow onion
Sesame seeds (optional)
Chopped green onions (optional)
1/4
cup
water
2
Tbsp.
cornstarch or arrowroot powder
Instructions
In a large bowl, whisk together garlic, honey, tamari, rice vinegar, ginger, and pepper. Add onions to mixture. Set aside.
Add single layer of chicken breasts to bottom of Crock Pot.
Cover chicken with wet mixture. Set Crock Pot to cook on high for 4-5 hours.
At the end of the cooking cycle, remove chicken from Crock Pot and shred with fork in a clean bowl. Set aside.
Add remaining sauce from slow cooker to a saucepan, bring to rolling boil.
In a separate bowl, combine water and cornstarch. Whisk until lumps are gone, then add to saucepan and whisk until sauce thickens, about 5 minutes.
Pour teriyaki mixture over shredded chicken (use as much or as little of it as you want depending how saucy you want it).
Place shredded chicken over rice, add sesame seeds and/or green onions (optional). Enjoy!
Nutrition
Calories:
128
kcal
|
Carbohydrates:
18
g
|
Protein:
11
g
|
Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
702
mg
|
Potassium:
223
mg
|
Sugar:
14
g
|
Vitamin A:
15
IU
|
Vitamin C:
1.4
mg
|
Calcium:
10
mg
|
Iron:
0.6
mg