SLOW COOKER TERIYAKI PULLED CHICKEN

Slow Cooker Teriyaki Pulled Chicken image

Tender pulled teriyaki chicken, simple to make and perfect with rice and vegetables or in a crusty bun.

Provided by A Day In the Kitchen

Time 4h15m

Yield 8

Number Of Ingredients 9

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Ingredients

4 medium skinless, boneless chicken breasts
2 medium skinless, boneless chicken thighs
¼ cup reduced-sodium tamari or low-sodium soy sauce
¼ cup honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 tablespoon rice vinegar
2 tablespoons tapioca flour (starch)
2 tablespoons water

Steps:

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.

Nutrition Facts : Calories 298 calories, Carbohydrate 11.4 g, Cholesterol 103.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 32 g, SaturatedFat 3.7 g, Sodium 591.7 mg, Sugar 8.9 g