Slow Cooker Teriyaki Pulled Chicken
Recipe by A Day In the Kitchen from allrecipes.com
Dinner 4 Hr. 15 Mins.
Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 298
- Carbohydrate: 11g
- Fat: 13g
- Fiber: 0g
- Protein: 32g
- Sugar: 9g
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