Crock Pot Teriyaki Chicken

• portions: 8 servings
• temps total: 4 hours 10 minutes

Ingrédients

▢ 2 pounds chicken breasts

▢ ½ cup honey

▢ ¾ cup soy sauce*

▢ 2 Tablespoons rice vinegar

▢ ¼ cup mirin

▢ ½ teaspoon powdered ginger

▢ ½ teaspoon garlic powder

▢ ½ teaspoon onion powder

▢ ¼ teaspoon freshly ground black pepper

▢ 1 teaspoon sesame oil

▢ 1 Tablespoon cornstarch

▢ 1 Tablespoon cool water

Instructions

Grease the container of a large slow cooker.

Add the sauce ingredients in the order listed into the prepared container of a slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!

Place chicken breasts into the slow cooker and turn to coat.

Cook on low for 6 hours or high for 3 hours or until chicken is easily shred with a fork.

Remove chicken from the crockpot and place into a medium serving dish. Do not discard the sauce.

Shred the chicken with two forks. Cover and set aside.

Set a fine mesh strainer over 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.

Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated.

Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.

Mix half of the sauce into the shredded chicken, and save half of the sauce for serving.

Serve with rice, stir-fried veggies or your favorite Asian salad!

Nutrition

• Taille de Portion: 0.5 cup
• Calories: 228 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 1 g
• Cholestérol: 73 mg
• Sodium: 1404 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 20 g
• Protéines: 26 g