How long can chicken stay in teriyaki marinade?

Ideally, 2 to 12 hours in the fridge. Longer than that and the meat can get mushy due to the vinegar and soy sauce.

How do you cook teriyaki chicken in a slow cooker?

Place chicken in the slow cooker, pour the sauce over, and cook on LOW for 5–6 hours or HIGH for 3. Then shred, thicken the sauce, and toss together.

How to know if slow cooker chicken is done?

It should shred easily with a fork and reach an internal temperature of 165°F.

Does chicken get more tender the longer you slow cook it?

Yes, up to a point. Overcooking can cause it to dry out, especially chicken breasts. Stick to the suggested times for best texture.

Slow Cooker Teriyaki Chicken + Easy Weeknight Favorite

Name: Slow Cooker Teriyaki ChickenCozy, sweet, and weeknight-ready
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 2 teaspoons garlic, minced; 2 teaspoons ginger, minced; 1/4 cup honey; 3 tablespoons brown sugar; 1/2 cup low sodium soy sauce; 2 teaspoons toasted sesame oil; 2 tablespoons rice vinegar; 1/4 cup cold water; 2 tablespoons cornstarch; 1 tablespoon sesame seeds; 2 tablespoons sliced green onions

Description

This Slow Cooker Teriyaki Chicken is sweet, savory, and unbelievably easy. Just five minutes of prep for a family-friendly dinner everyone loves.

Ingredients

Scale

1 1/2 pounds boneless skinless chicken breasts

2 teaspoons garlic, minced

2 teaspoons ginger, minced

1/4 cup honey

3 tablespoons brown sugar

1/2 cup low sodium soy sauce

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar

1/4 cup cold water

2 tablespoons cornstarch

1 tablespoon sesame seeds

2 tablespoons sliced green onions

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Instructions

1. Place chicken breasts in a slow cooker.

2. In a bowl, whisk together garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.

3. Pour mixture over chicken.

4. Cover and cook on HIGH for 3 hours or LOW for 5–6 hours.

5. Remove chicken and shred with two forks.

6. Strain sauce into a saucepan, simmer over medium-high heat.

7. Mix cornstarch with water and stir into sauce, boil for 1–2 minutes until thickened.

8. Pour sauce over shredded chicken and toss to coat.

9. Garnish with sesame seeds and green onions. Serve over rice.

Notes

Use low sodium soy sauce to reduce salt intake.

Recipe can be doubled for larger servings.

Chicken thighs may be used instead of breasts.

Vegetables like broccoli, bell peppers, or snap peas can be added later in the cooking process.

Best served over steamed rice.

Prep time is around 5 minutes.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Slow Cooker Recipes
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 227
Sugar: 17g
Sodium: 542mg
Fat: 3g
Carbohydrates: 22g
Protein: 25g
Cholesterol: 72mg