SLOW COOKER TERIYAKI CHICKEN (+ INSTANT POT) - Home Cooked Recipes SLOW COOKER TERIYAKI CHICKEN (+ INSTANT POT) | Home Cooked Recipes

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SLOW COOKER TERIYAKI CHICKEN (+ INSTANT POT)

Agustus 16, 2018
Slow Cooker or Instant Pot Teriyaki Chicken coated in a homemade sweet and savory Teriyaki sauce that is even better than your local Japanese takeout restaurant! Best of all, it's full of authentic flavors and super easy to make with just 10 minutes of prep time. Skip the takeout menu! This is so much better and healthier! Weekly meal prep or leftovers are great for lunch bowls or lunchboxes for work or school. Instructions for crock-pot and Instant Pot pressure cooker

Ingredients:


  • 1 1/2 lbs boneless skinless chicken breasts or chicken thighs
  • 2/3 cups low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
  • 1/3 cup honey or low carb sweetener for keto
  • 1/4 cup rice wine vinegar or apple cider vinegar for paleo
  • 1 tablespoon Mirin or dry sherry (optional)
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 2 teaspoons freshly grated or minced ginger

OPTIONAL

  • salt and black pepper to taste
  • 1/4 teaspoon red pepper chili flakes or Sriracha sauce optional

CORN STARCH SLURRY

  • 2 tablespoons corn starch or arrowroot/tapioca starch for paleo or leave out for keto
  • 3 tablespoon cold water
  • For garnish: sliced green onions sesame seeds
  • For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers

Instructions

For Slow Cooker Method:

  1. Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

To thicken sauce, combine the corn starch with water and stir into the slow cooker (lskip this step for Keto if desired). Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.


  1. For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

For Instant Pot Method:

  1. Place the chicken in the Instant Pot.
  2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
  3. Close and seal Instant Pot.
  4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
  5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
  6. Open lid and remove chicken from Instant Pot and shred with two forks.
  7. Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot (skip for Keto if desired). Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
  8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
Full recipes: https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/