Can I use frozen chicken for this recipe?

While fresh chicken gives the best results, you can use frozen chicken breasts in a pinch. Thaw them completely first, then cut into pieces and proceed with the recipe. Using frozen chicken directly in the slow cooker isn't recommended for food safety reasons, as it may spend too long at temperatures that encourage bacterial growth.

Why is my sauce too thin?

This typically happens if there was excess moisture in your chicken or if your slow cooker lid doesn't seal well, preventing proper reduction. The easy fix is adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking with the lid slightly ajar to allow evaporation.

Can I make this recipe gluten-free?

Absolutely! Simply substitute the regular soy sauce with tamari or coconut aminos. Double-check that your cornstarch is certified gluten-free, as some brands may have cross-contamination issues.

How can I make this dish healthier?

To reduce sugar content, cut the brown sugar and honey amounts in half. You could also use coconut sugar as an alternative. For lower sodium, opt for low-sodium soy sauce and increase the water slightly. Adding extra vegetables during the last hour of cooking boosts the nutritional value.

Easy Slow Cooker Chicken Teriyaki Recipe

Description

This Easy Slow Cooker Chicken Teriyaki is a delightful and fuss-free dish perfect for busy weeknights. Juicy chicken bites are coated in a rich, sweet, and savory teriyaki sauce, then slowly cooked to perfection. Serve with steamed rice and garnish with green onions and sesame seeds for a flavorful and comforting meal.

Ingredients

Units Scale

For the Chicken

2 large boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons cornstarch

For the Sauce

1/2 cup soy sauce
1 cup water
1/3 cup light brown sugar, packed
1 tablespoon minced garlic
2 teaspoons ginger powder
3 tablespoons honey
1 teaspoon sesame oil

For Garnish

Green onion, chopped
Sesame seeds

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Instructions

Coat the Chicken
Toss the cubed chicken in the cornstarch until fully coated, ensuring each piece is evenly covered. This step helps the chicken stay tender and allows the sauce to stick better.
Prepare the Sauce
In a medium-sized bowl, whisk together the soy sauce, water, brown sugar, minced garlic, ginger powder, honey, and sesame oil. Stir well to ensure everything is combined, creating a savory and slightly sweet teriyaki sauce.
Combine Ingredients in the Slow Cooker
Place the coated chicken into a 6-quart slow cooker, then pour the prepared sauce over the top. Gently stir to ensure the chicken is coated in the sauce.
Cook the Chicken
Cover and cook on high for 3-4 hours, or on low for 5-6 hours, until the chicken is tender and fully cooked. The sauce will begin to thicken as it cooks. Stir occasionally if possible to prevent the sauce from burning along the edges.
Garnish and Serve
Once cooked, garnish the chicken teriyaki with freshly chopped green onions and sesame seeds. Serve hot with steamed rice or your favorite side dish.

Notes

For a thicker sauce, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and add it to the slow cooker during the last 30 minutes of cooking.
Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
Use low-sodium soy sauce if you want a less salty dish.
Adjust the sweetness to taste by increasing or reducing the amount of brown sugar or honey.
This dish tastes great with steamed vegetables or noodles as an alternative to rice.

Nutrition

Serving Size: 1 serving
Calories: 295
Sugar: 14g
Sodium: 850mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 32g
Cholesterol: 75mg