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Slow Cooker Teriyaki Shredded Chicken

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PREP TIME
10 min
COOKING TIME
245 min
TOTAL TIME
255 min
SERVINGS
8 servings
Dinner
Slow Cooker Teriyaki Shredded Chicken
Ingredients
  • 4 medium skinless, boneless chicken breasts
  • 2 medium skinless, boneless chicken thighs
  • 1/4 cup reduced-sodium tamari or low-sodium soy sauce
  • 1/4 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
1
Combine the chicken pieces with a mixture of soy sauce, honey, minced garlic, and grated ginger in a slow cooker.
2
Add rice vinegar to the mixture for added flavor.
3
Place the chicken in the slow cooker and cook on Low for 6 to 8 hours or High for 4 to 6 hours, stirring occasionally until the chicken is fully cooked and no longer pink in the center.
4
Transfer the cooked chicken to a cutting board and shred it using two forks into tender, bite-sized pieces.
5
Carefully pour the liquid from the slow cooker into a small saucepan and heat it over low heat, stirring occasionally to prevent scorching.
6
In a small bowl, whisk together tapioca flour and water until smooth to create a slurry, then gradually add it to the liquid in the saucepan.
7
Continue heating the mixture until the sauce has thickened to your desired consistency, which may take 3 to 5 minutes depending on the heat and the type of flour used.
8
Pour the thickened sauce over the shredded chicken and gently mix it in to coat the chicken evenly.