Place the chicken breasts in a slow cooker. Pour the teriyaki sauce over the chicken. Cover and cook on low for 6-8 hours. When the chicken is cooked, remove the chicken pieces from the slow cooker and shred it with two forks. In a small mixing bowl, whisk the cornstarch and cold water together. Pour the cornstarch slurry into the slow cooker If you want the sauce to be a bit thicker remove your chicken, set pot to saute, and put about 3 tbsp. of your hot liquid in a small bowl with about 2 tbsp. cornstarch and whisk together until smooth, then add back into the mix and stir. Allow to bubble so the sauce thickens a bit. Add chicken back in. Serve over rice! Instructions. Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat. In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Boneless skinless chicken breasts and homemade teriyaki sauce served over rice make this crockpot teriyaki chicken a perfect weeknight meal. Ingredients 1 ½ lbs. boneless skinless chicken breasts (about 3 large) Method. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. pBCxZ5A.

shredded teriyaki chicken recipe