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Slow Cooker Pulled Chicken Teriyaki
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What better way to embrace the winter chill than by busting out the trusty ol’ slow cooker? Slow cookers can really do it all, from pulled pork to applesauce to soup, and now, pulled chicken teriyaki.
Yesterday I returned home from a blogging retreat in Deer Valley, Utah, where the plunging temperatures left me hankering for a bowl of something warm to cozy up to. I realize that living in southern California means I can’t complain about the cold, but I have endured four Chicago winters and six New York City winters, so I am quite familiar with all things freezing, slushy and windy. And the answer to that cold often lies in the bottom of the slow cooker.
I was craving some type of takeout food last week. And while Mongolian beef and fried rice are often the answer, I decided it was time for the first slow cooked meal of the season. And this one couldn’t be easier. After loading the chicken breasts into the slow cooker, you whip up a marinade that does double duty as a sauce starring soy sauce, pineapple juice, brown sugar and tons of fresh garlic and ginger.
The result is moist pulled chicken tossed in a sticky sweet homemade teriyaki sauce. Add rice or noodles to the bottom of your bowl, pile the pulled chicken teriyaki on top and dinner (plus plenty of leftovers) is served.
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Slow Cooker Pulled Chicken Teriyaki
- 4 large bone-in, skinless chicken breasts (See Kelly's Note)
- 1 cup low sodium soy sauce
- 3/4 cup chicken stock
- 1/2 cup pineapple juice
- 1/2 cup packed light brown sugar
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 1/2 Tablespoons cornstarch
- 6- quart slow cooker
Place the chicken breasts in a single layer in the slow cooker.
In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, brown sugar, olive oil, minced garlic and ginger until the sugar is dissolved. Pour the mixture over the chicken breasts, cover the slow cooker and set it to LOW for 4 hours until the chicken is fully cooked.
Using tongs, remove the chicken breasts and discard the bones. Using two forks, shred the chicken breasts and place them in a large bowl.
Pour half of the remaining sauce from the slow cooker in a medium saucepot and discard the other half. Bring the sauce to a boil.
In a small bowl, whisk together the cornstarch with 3 tablespoons water to make a slurry. While the sauce is boiling, whisk in the slurry and continue to boil the sauce until it has thickened and is the consistency of syrup. Pour the sauce over the shredded chicken and toss to combine. Serve the chicken over rice or noodles.
Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken. But if you can't find bone-in chicken breasts, you can still use boneless chicken breasts.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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