Slow Cooker Teriyaki Chicken & Rice
What’s full of flavor, easy as anything, and always a winner for dinner? Our Slow Cooker Teriyaki Chicken & Rice! It’s gluten-free and deliciously tender. Plus, if you have any leftovers, you can make an amazing sandwich!
- 3 lbs. boneless, skinless chicken breasts
- 1/8 tsp black pepper
- 1/2 cup brown sugar
- 1/2 cup soy sauce, gluten-free
- 2 tbsp rice wine vinegar
- 2 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1-2 tbsp cornstarch*
- 1-2 tbsp water*
Place the chicken breasts in your crockpot, and sprinkle with the black pepper.
In a medium bowl, combine the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
Cook on high for 2 hours and 15 minutes; or on low for 3-4 hours. The chicken is fully cooked when the internal temperature reaches 165°F.
Remove the chicken from the liquid and, using 2 forks, shred it. The chicken should pull apart easily. Once shredded, set aside.
Pour the sauce from the crockpot into a saucepan, and heat until boiling.
In the meantime, use a small bowl to combine the water and cornstarch.*
When the sauce begins to boil, whisk in the cornstarch until it thickens.
Add the chicken and sauce back to the crockpot, and toss until fully combined.
Garnish with toasted sesame seeds, if desired.
Serve over rice and vegetables, and enjoy!
Optional: Sesame seeds, toasted, for garnish
*A ratio of 1 tablespoon of water and to 1 tablespoon of cornstarch will yield a thinner sauce; a ratio of 2:2 will result in a thicker sauce.