Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Place the chicken breasts in the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and black pepper.
- Pour the teriyaki sauce mixture over the chicken.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Optional: Remove the chicken and set aside. Pour the sauce into a small saucepan and bring to a simmer.
- Mix cornstarch with a tablespoon of water to create a slurry, then add to the simmering sauce to thicken, stirring constantly.
- Return the chicken to the crockpot or serve topped with thickened sauce.
Notes
- For added flavor, garnish with sliced green onions or sesame seeds before serving.
- Best served over steamed rice or alongside vegetables.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 80mg