Let the slow cooker do the work for you for this teriyaki pulled chicken dish! Simply dump all the ingredients in the slow cooker and in a few hours, you’ve got dinner!
Do you ever have days when you lack the energy to think about what to make for dinner? Do you sometimes wish that dinner could be quick, easy, and tasty, all rolled into one? Look no further than Slow Cooker Teriyaki Pulled Chicken.
This recipe really came about because I was feeling…oh…how do I put it… Lazy?
Yup…I know…get in line, right?
I have those days when I just want a really easy meal. Reheated leftovers aren’t going to cut it, or worse yet, I don’t even have any leftovers to reheat! I also don’t want to pull out several ingredients and do a lot of prepping. I’m guessing you know what I’m talking about. Sometimes I want something really good and satisfying but with minimal effort. The key is coming up with a meal that fits the criteria.
Luckily, Slow Cooker Teriyaki Pulled Chicken meets all the criteria I’m looking for.
It’s amazing what you can come up with when you’re motivated in just the right way!
Cooking it in a slow cooker means you can set it and forget it. You can’t get any easier than that. Ingredient preparation is very simple and you don’t have to watch it while it cooks. Finally, it is tasty AND versatile and can be eaten in different ways. Just take a look…
Pile some chicken high in a gluten-free bun. Oh my goodness…so simple, hearty, and satisfying.
For those of you who are interested in gluten-free bread mixes, we love YesYouCan Multi-Grain Bread Mix. It is the best gluten-free bread mix I have found so far, turning out bread that is very similar to real wheat bread. It has a nice crust and is airy and squidgy in the middle. I am still working on my own gluten-free sandwich bread recipe, but until I perfect it, this is what I use. (For those of you in Hong Kong, you can purchase YesYouCan Multi-Grain Bread Mix at City Super.) I normally make the bread mix as a loaf per the instructions, or I drop blobs of the dough into a small pan and get buns!
But let’s get back to talking about this Slow Cooker Teriyaki Pulled Chicken recipe…
Scoop some chicken straight out of the slow cooker and onto a plate with rice and stir-fried napa cabbage or your favorite vegetables. This dish is so simple, and yet it’s not boring in any way. It includes a little bit of everything and makes for a perfectly balanced meal.
Alternatively, pile some chicken on a bowl of rice and dig in. I can imagine curling up on the couch with this bowl and a spoon and digging in while a favorite movie is playing. It is comfort in every bite, tasty and satisfying.
As I mentioned above, stuff some chicken in a bun for a simple pulled chicken sandwich. Top the chicken with an Asian coleslaw for the added veggie matter, flavor, and crunch.
Don’t forget there are always salads, too! Top a bed of mixed greens and veggies or a coleslaw mix with the pulled chicken for a light yet satisfying meal. A sprinkle of sliced almonds and sunflower seeds on top add a perfect crunch.
So what do you think? Does this Slow Cooker Teriyaki Pulled Chicken seem like a good option for a “lazy” meal night? Isn’t it nice to smell dinner cooking while you tend to other things? Do you like how you can eat this dish in different ways? Get in the kitchen and try making this tasty shredded chicken. Then be sure to leave your comments below!
Slow Cooker Teriyaki Pulled Chicken
- 4 skinless, boneless chicken breasts
- 2 skinless, boneless chicken thighs
- 1/4 cup soy sauce (tamari, coconut or liquid aminos for GF)
- 1/4 cup honey
- 2 cloves garlic minced
- 2 tbs ginger minced
- 1 tbs rice vinegar
- 1/4 tsp white pepper
- 1 tbs tapioca starch (or cornstarch)
- 2 tbs water
- Combine soy sauce, honey, garlic, ginger, rice vinegar, and white pepper in a bowl and mix well.
- Combine chicken pieces and marinade in slow cooker pot.
- Cook on high for 4-6 hours; low for 6-8 hours.
- Remove chicken and shred.
- Pour liquid from slow cooker into a large saucepan or skillet over medium-low heat.
- Mix tapioca flour and water into a slurry and stir into the sauce to thicken.
- Add pulled chicken to the saucepan and mix with the thickened sauce.
- Serve immediately.
- You can use all chicken breasts or all chicken thighs or any combination of the two.
- For mincing the garlic and ginger, I love using my microplane. It's much easier than mincing with a knife!
- You can add some dried chili flakes or chili paste to the sauce in the saucepan if you want to add a kick to your teriyaki!
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like: