Slow Cooker Chicken Teriyaki! It's Even Gluten Free!
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
Place the chicken in the crock pot and season with the black pepper.
In a medium bowl, whisk together the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
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.
Remove the chicken from the liquid and shred or dice, set aside.
Pour the sauce in to a saucepan and heat until boiling. In a small bowl, combine the water and cornstarch. Use 1 tablespoon water and cornstarch for a thinner sauce, 2 for a thicker sauce. I prefer using 2 tablespoons of cornstarch and water. When the sauce begins to boil, whisk in the cornstarch slurry until it thickens. Add the chicken and sauce back into the crock pot and toss until the chicken is completely coated in the sauce.
Serve with rice and garnish with toasted sesame seeds.
Notes
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
Place the chicken in the crock pot and season with the black pepper.
In a medium bowl, whisk together the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
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.
Remove the chicken from the liquid and shred or dice, set aside.
Pour the sauce in to a saucepan and heat until boiling. In a small bowl, combine the water and cornstarch. Use 1 tablespoon water and cornstarch for a thinner sauce, 2 for a thicker sauce. I prefer using 2 tablespoons of cornstarch and water. When the sauce begins to boil, whisk in the cornstarch slurry until it thickens. Add the chicken and sauce back into the crock pot and toss until the chicken is completely coated in the sauce.
Serve with rice and garnish with toasted sesame seeds.
Notes
The cook time listed is for cooking on high. If you'd prefer to cook on low, do so for 3 hours and 30 minutes.
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