Ingredients
Scale
- 2 pounds chicken breasts
- Sauce:
- 1/2 cup honey
- 3/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup mirin
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sesame oil
- To thicken:
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Grease the container of a large slow cooker.
- Add all sauce ingredients (except cornstarch and water) to the slow cooker and whisk to combine.
- Add chicken breasts and turn to coat.
- Cook on low for 6 hours or high for 3 hours, turning once if possible.
- Remove chicken and shred with two forks. Set aside.
- Strain sauce into a saucepan using a fine mesh strainer.
- Mix cornstarch and water, add to sauce, and whisk well.
- Bring sauce to a boil and cook until thickened.
- Mix half the sauce with the shredded chicken.
- Serve with remaining sauce over rice or vegetables.
Notes
- Chicken thighs work well as a substitute for breasts.
- Use gluten-free soy sauce if needed.
- Do not omit mirin—it is essential for authentic teriyaki flavor.
- Store leftovers in the refrigerator for up to 1 week or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian