Crock Pot Teriyaki Chicken

I’m really excited to share this crock pot teriyaki chicken recipe with you guys. I don’t use my crock pot enough and I say that EVERY time I make something in it. I’ve got several crock pot recipes on my blog and I’m pretty sure I say that in almost every post. It’s like, I love it for two days and then it’s back in the cabinet for two months. Funny how that happens.Well guess what, its back. My crock pot is hard at work again – which means less work for me!

Let me tell you though, one thing that I hadn’t been making much in my crock pot is chicken. I always found crock pot chicken to be so severely dried out and waaay over cooked. I made this chicken two different ways when I made this crock pot teriyaki chicken. The first time I made it, I cut the chicken into cubes before serving it. The second time, I shredded it. It’s really just up to whatever your preference is. I liked it better shredded, I thought it mixed with the rice better. Plus, the shredded crock pot chicken teriyaki made a killer sandwich the next day. Enjoy!

Crock Pot Teriyaki Chicken Recipe

Embed 10 m 2h 15m  8 Servings

Ingredients

3 pounds Boneless Skinless Chicken Breast, About 3 large

1/8 teaspoon Black Pepper, Fresh ground

1/2 cup Brown Sugar, Packed

1/2 cup Soy Sauce, Gluten free if necessary

2 tablespoons Rice Wine Vinegar

2 teaspoons Fresh Ginger, Minced

2 cloves Garlic, Crushed

1-2 tablespoons Cornstarch

1-2 tablespoons Water

Toasted Sesame Seeds, For garnish, optional

Directions

1. Place the chicken in the crock pot and season with the black pepper.
2. In a medium bowl, whisk together the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
3. Cook the chicken on high for 2 hours and 15 minutes or low for 3-4 hours or until the internal temperature of the chicken reaches 165°F.
4. Read full recipes here >> whattheforkfoodblog.com/2015/04/09/crock-pot-teriyaki-chicken/

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