Slow Cooker Teriyaki Pulled Chicken


  • 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
  • Directions

  • Step 1

    Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Pour sauce over pulled chicken and mix well.

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