Slow Cooker Teriyaki Pulled Chicken

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
• Total Time: 4 hr 10 mins
• Calories: 298 Calories

Ingredients

• 2 tablespoons water
• ¼ cup honey
• 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
• ¼ cup reduced-sodium tamari or low-sodium soy sauce
• 2 tablespoons tapioca flour (starch)

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.