You are|Are|Again} looking for inspiration recipes shredded chicken teriyaki - slow cooker that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious shredded chicken teriyaki - slow cooker should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of shredded chicken teriyaki - slow cooker, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare shredded chicken teriyaki - slow cooker delicious wherever you are, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings must exist for prepare

1. Prepare 2 lb. boneless, skinless chicken breasts
2. Take 1/2 cup soy sauce (reduced sodium recommended)
3. Prepare 1/4 cup honey
4. Prepare 1/4 cup brown sugar
5. Use 1/4 cup rice wine vinegar (apple cider vinegar works also)
6. Prepare 1/2 tsp. sesame oil
7. Prepare 3 cloves garlic, minced
8. Prepare 1/2 tsp. ground ginger
9. Use 1/4 tsp. ground black pepper
10. Use 1/4 cup cold water
11. Prepare 1 tbsp. cornstarch
12. Use Optional Garnishes :
13. Prepare ·Sesame Seeds
14. Prepare ·Scallions

Remove the chicken and shred it, mixing it with the remaining sauce in the Crockpot. Garnish with green onions and sesame seeds before serving. Notes 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. Garnished with sesame seeds and scallions, this dish truly comes to life.

How to make:process Shredded Chicken Teriyaki - Slow Cooker:

1. Lightly grease your slow cooker. Trim the fat off the chicken breasts and place in the slow cooker.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic and pepper.
3. Pour sauce over the chicken and place the lid on. Cook on low for 6-8 hours OR on high for 3-4 hours (times may vary depending on how hot your slow cooker gets).
4. Once chicken is tender and falling apart, take it out of the slow cooker and shred it with two forks. Set aside. This is also a good time to cook rice or veggies (whatever you'd like to serve on the side.)
5. Move the sauce carefully from the slow cooker into a medium saucepan. In a small bowl or in the measuring cup, whisk together the cornstarch and cold water until cornstarch is completely dissolved. Then whisk that slurry into the sauce. Bring to a boil over med-high heat and simmer until thickened (should be a syrupy consistency). This will only take a few minutes.
6. Pour sauce over the shredded chicken and toss to combine. Top individual servings with green onions and sesame seeds, if you'd like.
7. Done and ready to serve!

In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside. In the slow cooker, add chicken and teriyaki marinade. Mix water into cornstarch and mix until cornstarch is melted. Add the chicken to a slow cooker. Whisk the sauce ingredients together, then pour it over the chicken.

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