Crock-Pot Chicken Teriyaki

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📋 Description:

This Crock-Pot Chicken Teriyaki is a flavorful, tender, and juicy chicken dish slow-cooked in a homemade teriyaki sauce. It’s perfect for a fuss-free weeknight dinner, meal prep, or feeding a crowd. Serve it over steamed rice, noodles, or stir-fried veggies for a complete meal.

🍗 Ingredients for Crock-Pot Chicken Teriyaki

For the Chicken:

  • 2 lbs (about 4 boneless skinless) chicken breasts or thighs

  • 1 tablespoon olive oil (optional, for searing)

For the Teriyaki Sauce:

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup honey (or brown sugar)

  • 1/4 cup rice vinegar

  • 2 tablespoons hoisin sauce (optional for depth)

  • 1 tablespoon sesame oil

  • 2 teaspoons fresh ginger, minced

  • 3 cloves garlic, minced

  • 1/4 teaspoon black pepper

  • 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)

  • Optional: red pepper flakes (for heat), green onions and sesame seeds for garnish

🍳 Instructions:

  1. Optional Step – Sear the Chicken:
    In a skillet over medium heat, sear chicken breasts for 2–3 minutes on each side for added flavor. (Skip for a quicker version.)

  2. Make the Sauce:
    In a bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, ginger, garlic, and black pepper.

  3. Add to Crock-Pot:
    Place chicken in the Crock-Pot. Pour the sauce mixture over it. Cover and cook:

    • Low for 5–6 hours or

    • High for 3–4 hours, until chicken is tender and fully cooked.

  4. Shred or Slice Chicken:
    Remove chicken and shred it with two forks or slice it into strips. Set aside.

  5. Thicken the Sauce (Optional):
    Mix cornstarch and water to create a slurry. Stir into the sauce in the Crock-Pot. Cook on high for 15–20 minutes until thickened.

  6. Combine & Serve:
    Return chicken to the Crock-Pot. Stir to coat in sauce. Garnish with sesame seeds and green onions.

🍽️ Servings:

Makes 4–6 servings

🧪 Nutritional Information (Per Serving — Estimation):

  • Calories: ~320 kcal

  • Protein: 32g

  • Carbohydrates: 18g

  • Sugars: 12g

  • Fat: 12g

  • Saturated Fat: 2g

  • Sodium: 900mg (use low-sodium soy sauce to reduce)

✅ Benefits:

  • Lean Protein: Great source of protein to support muscle and metabolism.

  • Low Effort: Set-it-and-forget-it style cooking.

  • Meal-Prep Friendly: Stores well and reheats beautifully.

  • Customizable: Use thighs or breasts, tweak sweetness, or make it spicy.

  • Healthier than Takeout: Less sodium and sugar than most restaurant versions.

💡 Tips & Notes:

  • For extra umami: Add a splash of fish sauce or miso paste.

  • Add veggies: Include bell peppers, broccoli, or snap peas in the last hour.

  • Make it spicy: Add 1–2 tsp Sriracha or red pepper flakes.

  • Gluten-free version: Use tamari instead of soy sauce.

  • Serving suggestions: Serve over jasmine rice, brown rice, quinoa, noodles, or lettuce wraps.

❓ Q&A Section:

Q: Can I use frozen chicken?
A: It’s not recommended to use frozen chicken directly in a slow cooker for food safety. Thaw it first.

Q: Can I cook it faster on the stovetop?
A: Yes, simmer chicken and sauce in a large skillet for 20–25 minutes, then shred and serve.

Q: Can I double the recipe?
A: Yes! Just ensure your Crock-Pot is large enough and adjust cooking time if needed.

Q: How long does it last in the fridge?
A: Store in an airtight container for up to 4 days. It also freezes well for up to 3 months.

Q: Can I use store-bought teriyaki sauce?
A: Yes, but homemade gives better control over sweetness and sodium.

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