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    Home » Recipes » Chicken » Slow Cooker Teriyaki Pulled Chicken

    Slow Cooker Teriyaki Pulled Chicken

    Published: Feb 29, 2020 · Modified: Mar 3, 2020 · This post may contain affiliate links · This blog generates income via ads.

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    Teriyaki pulled chicken is a delicious and versatile dish, perfect for busy weeknight meals, large gatherings, or any time you want something simple and tasty! It's so good with some rice and veggies, or stuffed in a bun for a sloppy burger...any way you eat it, it's a winner winner, chicken dinner!

    Shredded chicken in a brown bun on a black plate

    Every now and then, we need a set-it-and-forget-it meal...

    ...a meal that takes minutes to prepare and that cooks away while you're off doing something else...

    ...a meal that is satisfying and tastes good...

    ...and a meal that makes enough for another day...bonus!

    This teriyaki pulled chicken literally takes just minutes to put together and cooks all on its own in the slow cooker until you're ready to eat.

    A black bowl containing shredded pulled chicken

    All you need to make this easy delicious pulled chicken is boneless, skinless chicken pieces. I use a combination of chicken breasts and thighs, but you can certainly use all of one type if you prefer.

    Into a slow cooker it goes with soy sauce, honey, rice vinegar, garlic, ginger, and white pepper and you simple turn it on and forget about it.

    Collage showing dark sauce, raw chicken pieces, shredded cooked chicken, and white liquid pouring into a pan of sauce

    When it comes time to pull the chicken, I remove all the pieces from the slow cooker and pour all the sauce into a pot or skillet and thicken it with a tapioca starch slurry. I then add the pulled chicken to the sauce and give it a good mix to coat all the meat.

    A grey pan containing brown sauce and shredded pulled chicken meat and black tongs

    And it is ready to eat! It's almost ridiculous how simple it is, but it truly isn't any harder than the steps I've just described.

    A dark round plate containing white rice, yellow vegetables, and pulled chicken topped with chopped green onions

    Enjoy the pulled chicken on a bed of rice and veggies, or stuff it into a tortilla or lettuce leaf along with some coleslaw for an Asian style wrap. Add it as a tasty protein boost to a fresh salad, or pile it high into a bun like my Quick and Easy Gluten-Free Buns for a sloppy burger.

    Closeup of a forkful of pulled chicken and some chopped green onion

    This teriyaki pulled chicken is a total winner-winner-chicken-dinner, especially when you're looking for an easy weeknight meal that doesn't need tending to. Give it a try this week!

    ~ Lisa.

    Slow Cooker Teriyaki Pulled Chicken

    Teriyaki pulled chicken is a delicious and versatile dish, perfect for busy weeknight meals, large gatherings, or any time you want something simple and tasty! It's so good with some rice and veggies, or stuffed in a bun for a sloppy burger...any way you eat it, it's a winner winner, chicken dinner!
    5 from 1 vote
    Print Pin Rate
    Course: dinner, Main Course
    Cuisine: Asian
    Keyword: pulled chicken
    Prep Time: 15 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 15 minutes
    Makes: 8 servings
    Calories: 276kcal
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • 4 skinless, boneless chicken breasts
    • 2 skinless, boneless chicken thighs
    • ¼ cup tamari (soy sauce if not GF)
    • ¼ cup honey
    • 2 cloves garlic minced
    • 2 tbs ginger minced
    • 1 tbs rice vinegar
    • ¼ teaspoon white pepper
    • 1 tbs tapioca starch (or cornstarch)
    • 2 tbs water

    Equipment

    • Slow Cooker
    • 12" Ceramic Nonstick Frypan

    Instructions

    • 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.

    Notes

    • 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!

    Nutrition

    Calories: 276kcal
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    Close-up of a round dark bowl containing white rice, pulled chicken, and chopped green onions

    This post was originally published on March 12, 2017, but was republished in February 2020 with new photos, instructional photos, and updated writing.

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    Reader Interactions

    Comments

    1. Robyn Haddican

      September 11, 2020 at 6:01 am

      Very Tasty. Served my son first and then added some chilli flakes for myself and husband,
      Will be adding this to the favourites!

      Reply
      • Lisa

        September 12, 2020 at 7:25 am

        Love that you added chili flakes at the end for a spicy kick to the chicken, Robyn!

        Reply
    2. Patricia

      March 26, 2020 at 12:19 am

      5 stars
      This recipe could not be simpler, and yet it's soooo tasty! I'm not a fan of chicken breast, but the slow cooker made it tender and flavourful. I was also too lazy to thicken the sauce at the end and just ended up ladling it over the chicken, and it turned out fabulous =)

      Reply
      • Lisa

        March 26, 2020 at 7:52 am

        That's fabulous to hear, Patricia! So glad you liked it!

        Reply
    3. Tanya

      March 30, 2017 at 3:37 am

      Wow, I have never done chicken in a slow cooker and was afraid it would be a bit chewy. I used all breast meat. It is so tender and so delicious - and the best part -EASY! (actually, the best part is the taste). This will be a keeper recipe for sure. Thanks for sharing.

      Reply
      • Lisa

        March 31, 2017 at 10:54 pm

        I'm so glad you liked it, Tanya! Yay!

        Reply

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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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