Use your slow cooker to prepare chicken breasts and chicken thighs to make teriyaki pulled chicken--simple to make and perfect with rice and vegetables or in a crusty bun.
Preparation Time
10 mins
Cooking Time
4 hr 5 mins
Total Time
4 hr 15 mins
Calories
298 Calories
Recipe Instructions
Step 1
Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
Step 2
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.
Step 3
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.
Step 4
Pour sauce over pulled chicken and mix well.
Ingredients
2 tablespoons water
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 tablespoon rice vinegar
4 medium skinless, boneless chicken breasts
2 medium skinless, boneless chicken thighs
2 tablespoons tapioca flour (starch)
0.25 cup honey
0.25 cup reduced-sodium tamari or low-sodium soy sauce
