Teriyaki Chicken Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - chicken breast
  • 2 cloves - garlic
  • 1/2 whole - onion, chopped
  • 1/2 cups - honey
  • 1/2 cups - soy sauce
  • 1/4 cups - rice wine vinegar
  • 1 tablespoons - fresh ginger
  • 1/8 teaspoons - black pepper
  • 1/4 cups - cold water
  • 3 tablespoons - corn starch
  • Directions:

    1. Mix all together, NOT water and corn starch yet!
    2. Put chicken into crock pot
    3. Pour liquid sauce over the chicken
    4. Cook 4-5 hours on high
    5. When done, shred chicken. Put it into a separate bowl
    6. Put all the liquid from the crock pot into a sauce pan and get it boiling
    7. Mix the cold water and corn starch together and pour into the sauce to thicken
    8. Once thick, pour over shredded chicken and mix

    Brief Description

    Crock Pot Style

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 5 hour(s)


    When I did this the first time, I used two whole bone in chicken breasts and two leg quarters. Bones and skin. After I looked about 1-2 hours into cook time, there was not much liquid covering the meat. I then added another 1/2c honey, 1/2c soy sauce and 1/4c rice wine vinegar to bring up the liquid.

    Also - I used soy sauce substitute. Coconut Aminos instead. I did however, at the very end of cooking, add 1/4c of real soy sauce

    21 day fix: 1 red. 1 tsp


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    Posted On:

    April 4, 2016

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