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Slow Cooker Chicken Teriyaki
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Slow Cooker Chicken Teriyaki

Course Recipes
Cuisine Dinners
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Author Michelle Ordever

Ingredients

  • 950 g skinless boneless chicken breasts
  • 120 ml soy sauce
  • 120 ml runny honey
  • 60 ml rice wine vinegar
  • 3 garlic cloves crushed
  • 1 ″ piece of ginger peeled and finely chopped
  • 1 medium onion peeled, halved, and sliced
  • 600 g bag stir fry vegetables I used frozen

Instructions

  • Place all of the ingredients, except the stir fry vegetables into the slow cooker pot.
  • Cover and cook on low for 6 hours (until the chicken is cooked through)
  • An hour before the end of cooking time, add the frozen veg and turn to high.
  • When ready to serve, shred the chicken with two forks, and serve over noodles or rice.
  • If you are meal prepping this recipe: Place all of the ingredients, except the stir fry vegetables into a food-safe bag or airtight container.
  • Check the use-by date of your chicken – store accordingly in either the fridge or freezer in relation to when you’ll be cooking. Allow to thaw before cooking.
  • To cook follow steps above.

Notes

This dish can be served with noodles or rice. You can substitute the frozen stir fry vegetables for fresh if you wish.