Slow Cooker Teriyaki Pulled Chicken
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Slow Cooker Teriyaki Pulled Chicken

1. Skinless, boneless chicken breasts - 4 medium
2. Skinless, boneless chicken thighs - 2 medium
3. Reduced-sodium tamari or low-sodium soy sauce - ¼ cup
4. Honey - ¼ cup
5. Garlic, minced - 2 cloves
6. Minced fresh ginger root - 2 tablespoons
7. Rice vinegar - 1 tablespoon
8. Tapioca flour (starch) - 2 tablespoons
9. Water - 2 tablespoons

How to cook deliciously - Slow Cooker Teriyaki Pulled Chicken

1. Stage

Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.

2. Stage

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.

3. Stage

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.

4. Stage

Pour sauce over pulled chicken and mix well.