My first slow cooker recipe of the season was one directed towards my husband. I've said before how he has a slight obsession with store-bought Teriyaki sauce, so I used that as the base of the sauce for some shredded chicken. I used some other flavors to spruce it up (garlic, brown sugar, sesame oil) and it made an extremely savory meal served over rice. You can even use frozen chicken in this recipe if you forgot to thaw some beforehand (which I often forget to do). Enjoy!
- 5 frozen OR thawed boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1/2 cup chicken stock
- 1/3 cup light brown sugar, packed
- 1/3 cup low sodium soy sauce
- 4 tsp. garlic, minced
- 1 tsp. sesame oil
- Salt and pepper, to taste
- 1 green onion, thinly sliced for garnish
- Rice, for serving (optional)
- Scallions, sliced thin, for garnish (optional)
Place frozen OR thawed chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on LOW 4-5 hours for frozen chicken, or 3-4 hours for thawed chicken, or until cooked through and can easily be shredded with a fork.
Remove chicken breasts from the slow cooker and shred with two forks. Return chicken back to the pot and mix with the juices. Cover and cook on LOW heat an additional 30 minutes.
Serve immediately over rice. Garnish with scallions.
Source: SK Original