Slow Cooker Teriyaki Chicken
A hands-off meal featuring chicken cooked low and slow in a savory-sweet teriyaki sauce, resulting in tender, shreddable meat, ideal for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 900 g boneless, skinless chicken thighs Gives better texture than breasts for slow cooking
- 240 ml teriyaki sauce Store-bought or homemade
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp honey
- 1 large bell pepper, sliced
- 1 medium onion, sliced
Instructions
Preparation
- Place the chicken thighs in the slow cooker, arranging thighs in a single layer when possible for even cooking.
- In a bowl, mix together the teriyaki sauce, minced garlic, minced ginger, and honey. Pour the mixture over the chicken, whisking until smooth.
- Add the sliced bell pepper and onion on top of the chicken, distributing the vegetables evenly.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Shred the chicken with two forks in the slow cooker and mix it with the sauce.
- Serve over rice and garnish with chopped green onions.
Notes
Use low sodium teriyaki to control salt and finish with a touch of toasted sesame oil for depth.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 23gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 9g
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