Slow Cooker Teriyaki Chicken

Rob Raines

1 lb boneless, skinless chicken breasts or chicken thighs

½ cup low sodium soy sauce (or can use tamari or coconut aminos for gluten free or paleo)

⅓ cup honey

¼ rice wine vinegar (or apple cider vinegar for paleo)

1 tablespoon Mirin (or dry sherry) (optional)

1 teaspoon toasted sesame oil

2 garlic cloves, minced

2 teaspoons freshly grated or minced ginger

2 tablespoons corn starch (or arrowroot/tapioca starch for paleo)

3 tablespoon cold water

sliced green onions (For garnish)

sesame seeds (For garnish)

subheading: For Slow Cooker Method:

Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours.

To thicken sauce, combine the corn starch with water and stir into the slow cooker. Cook on HIGH for another 30 to 40 minutes, or until sauce has bubbled and thickened up. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

For lunch bowls, make rice and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

subheading: For Instant Pot Method:

Place the chicken in the Instant Pot.

In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.

Close and seal Instant Pot. Set on high for 5 minutes, let naturally release for 15 minutes.

Remove chicken from Instant Pot and shred with two forks.

Turn Instant Pot to Saute. Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Add the chicken back into the Instant Pot and combine with sauce. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.

Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

lifemadesweeter.com/2017/04/slow-cooker-teriyaki-chicken/

*For lunch bowls: cooked rice, quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers

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