Description
A delightful crockpot recipe bringing the bold and savory flavors of Japanese cuisine with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked rice, for serving
- Green onions, chopped, for garnish
Instructions
- Place the chicken breasts in the crockpot.
- In a separate bowl, mix together the teriyaki sauce, soy sauce, minced garlic, grated ginger, and brown sugar. Pour this mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Remove the chicken and shred it with forks.
- In a small bowl, combine the cornstarch and water to make a slurry and stir it into the crockpot juices. Cook on high for an additional 15 minutes to thicken the sauce.
- Return the shredded chicken to the pot, mix well, and serve over cooked rice, garnished with green onions.
Notes
Use fresh garlic and ginger for the best flavor. Add vegetables for extra nutrition if desired.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Japanese