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Per serving
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- 1
Season and load the slow cooker
Salt and pepper both sides of the chicken breasts and place them in the slow cooker. In a small bowl, combine honey, soy sauce, diced onion, ketchup, oil, minced garlic, and red pepper flakes. Pour over the chicken. Cook on low for 3-4 hours, or on high for 1.5-2.5 hours, just until the chicken is cooked through.
- 2
Thicken the sauce
Use a slotted spoon to remove the chicken to a plate or cutting board, leaving the sauce in the slow cooker. Whisk cornstarch into the cold water until no lumps remain, then pour into the slow cooker and stir to combine. Put the lid back on and cook on high for 10 more minutes, or until slightly thickened.
- 3
Shred and serve
When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return to the pot. Toss with the sauce. Add a dash or two (or six) of sriracha to taste. Sprinkle with sesame seeds and serve over steamed rice or noodles.
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Slow Cooker Teriyaki Chicken Rice Bowls
Created by: MacroMeals
Ingredients
- 4 chicken breast
- salt and pepper
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup onion
- 1/4 cup ketchup
- 2 tbsp oil
- 2 garlic cloves
- 1/4 tsp red pepper flakes
- 4 tsp cornstarch
- 6 tbsp cold water
- sriracha sauce
- sesame seeds
Instructions
- Season and load the slow cookerSalt and pepper both sides of the chicken breasts and place them in the slow cooker. In a small bowl, combine honey, soy sauce, diced onion, ketchup, oil, minced garlic, and red pepper flakes. Pour over the chicken. Cook on low for 3-4 hours, or on high for 1.5-2.5 hours, just until the chicken is cooked through.
- Thicken the sauceUse a slotted spoon to remove the chicken to a plate or cutting board, leaving the sauce in the slow cooker. Whisk cornstarch into the cold water until no lumps remain, then pour into the slow cooker and stir to combine. Put the lid back on and cook on high for 10 more minutes, or until slightly thickened.
- Shred and serveWhen the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return to the pot. Toss with the sauce. Add a dash or two (or six) of sriracha to taste. Sprinkle with sesame seeds and serve over steamed rice or noodles.