Slow Cooker Teriyaki Pulled Chicken
Teriyaki pulled chicken is a delicious dish that requires minimal effort! Chicken and sauce cook up in a slow cooker while you get on with your day. The chicken is easy to pull apart and is perfect served with a side of vegetables, on top of steamed rice, or sandwiched in a bun. It is great for weeknight meals, large gatherings, or any time you want something simple and tasty without a lot of work!
- Prep time
- 15 min
- Cook time
- 6 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 skinless, boneless chicken breasts
- 2 skinless, boneless chicken thighs
- 1/4 cup Japanese soy sauce
- 1/4 cup honey
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1/4 teaspoon white pepper
- 1 tablespoon tapioca starch ((or cornstarch))
- 2 tablespoons water
Instructions
- 1
Combine the Japanese soy sauce, honey, minced garlic, grated ginger, rice vinegar, and white pepper in a bowl and mix well.
- 2
Add the chicken breast, chicken thighs, and sauce to the slow cooker. Move the chicken around so that the pieces are all coated in the sauce.
- 3
Cook the chicken on High for 3-4 hours or Low for 5-6 hours. Chicken should be fork tender when done.
- 4
Remove the chicken from the slow cooker and pull/shred the meat using two forks.
- 5
In a small bowl, combine the tapioca starch and water and mix well into a slurry. Stir it into the sauce in the crockpot.
- 6
Add the pulled chicken meat back to the slow cooker and cook on High for another 10 for the sauce to thicken.