Tender pulled teriyaki chicken, simple to make and perfect with rice and vegetables or in a crusty bun.
Ingredients
- medium skinless, boneless chicken breasts: 4 piece
- medium skinless, boneless chicken thighs: 2 piece
- reduced-sodium tamari or low-sodium soy sauce: 0.25 cup
- honey: 0.25 cup
- garlic: 2 clove (minced)
- fresh ginger root: 2 Tbsp (minced)
- rice vinegar: 1 Tbsp
- tapioca flour (starch): 2 Tbsp
- water: 2 Tbsp
Metric Conversion
Stages of cooking
-
Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
-
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.
-
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.
-
Pour sauce over pulled chicken and mix well.
