Simple to prepare, tender pulled teriyaki chicken is excellent with rice and vegetables or in a crusty bread.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 medium skinless, boneless chicken breasts
- 2 medium skinless, boneless chicken thighs
- ¼ cup reduced-sodium tamari or low-sodium soy sauce
- ¼ cup honey
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 1 tablespoon rice vinegar
- 2 tablespoons tapioca flour (starch)
- 2 tablespoons water
Instructions
- Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
- Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
- Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
- Pour sauce over pulled chicken and mix well.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 592 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Dish was okay. Definitely don’t need to slow cook the chicken for more than 2 – 2 1/2 hours. The sauce thickened up nicely in the 3-5 minutes but lacked a certain “twang”. I had looked at other recipes with similar ingredients and many included brown sugar. Not great, not horrible and pretty easy to make.
I made it exactly as described. The flavor was fine, but I felt there was not enough “juice”, so I made more in a pan and added it. If I make this again, I will definitely reduce the amount of chicken while keeping the rest of the recipe the same. With those changes, it makes good sandwiches.