I am usually pretty meh about slow cooker chicken breasts. The problem is most days I over cook them because something comes up and I leave them in the slow cooker an hour or three too long. They are a bit dry and chewy. But, chicken breasts were on sale and I had them thawed so I decided on Teriyaki chicken.
I did my research this time before making this dish. On low chunked chicken breasts should cook in about 6 hours. I couldn’t leave it in the slow cooker all day so it took a bit of planning on my part. I knew I wanted to have dinner about 7 pm so I needed to have it in the slow cooker about 1 pm. Yes, we eat late because all the classes and practices after school.
My family thought this was the best slow cooker chicken I have ever made. It was not dry, it had tons of flavor from the homemade Teriyaki sauce, and it fell apart when you picked it up but wasn’t mushy it still had a good texture to the meat.
I served this over a long grain wild rice mix with green beans and a salad.
Slow Cooker Teriyaki Chicken
- 1 1/2- 2 lbs. chicken breasts, large chunks
- 1/2 cup soy sauce
- 1/2 cup brown sugar (less for a less sweet sauce)
- 1/2 cup chicken stock
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 3 tablespoons corn starch
- 3 tablespoons cold water
- Rice for serving, if desired
- Place chicken in bottom of slow cooker bowl.
- Mix soy sauce, brown sugar, chicken stock, ginger and garlic in a bowl and pour over chicken. Cook on low for 6 hours.
- After 6 hours test that chicken is done.
- Remove chicken from slow cooker leaving sauce behind. Stir corn starch and cold water in a small bowl until corn starch is dissolved. Turn slow cooker on high and stir in corn starch slurry. Cover and cook for 10 minutes. Stir to test consistency then stir chicken back into sauce. Taste and adjust spices as needed.
- Serve hot over rice if desired.