Slow Cooker Pulled Chicken Teriyaki

By Holly Sosa

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My slow cooker and I have a full blown relationship. I place ingredients in and without fail, a masterpiece comes out. It’s probably my favorite way to cook a meal because I can set it in the morning and then when dinner time rolls around, I have little to no prep to do. Plus, slow cooker leftovers are always just as juicy and tasty as they were fresh out of the pot. My husband loves taking leftovers to work with him on his grave shifts and has often taken extra for coworkers who may have forgotten a lunch or aren’t looking forward to their own sack lunches.

One of my favorite slow cooker meals to make is Slow Cooker Pulled Chicken Teriyaki because it’s just downright stupid easy to make. About 30 minutes before it’s done, all I have to do is cook up some rice and maybe some stir fry veggies for an easy weeknight meal that all my kids enjoy.

Once we enjoy our meal for dinner, I like to shred the chicken up for leftovers and store it in NEW Reynolds™ heat & eat disposable containers, found at Target. These containers are light weight, single use and heat and leak resistant, which makes them perfect for storing and reheating your leftovers. I much prefer them over plastic containers because my plastic always warps or the food stains it, so these paper containers are a genius solution.

Slow Cooker Pulled Chicken Teriyaki

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Ingredients

• 3-4 boneless, skinless chicken breasts
• 1 cup honey
• ½ cup low-sodium soy sauce
• ½ teaspoon sesame oil
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 2 tablespoons minced onion (dried)
• ¼ cup barbecue sauce
• ¼ teaspoon Sriracha
• 6 tablespoons cold water
• 2 tablespoons cornstarch
• sesame seeds
• green onions, sliced

Instructions

1. Cut chicken into cubes and put in slow cooker.
2. In a medium bowl, whisk together honey, soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce, and Sriracha and pour over chicken.
3. Stir sauce into chicken until all pieces are coated.
4. Cook on low for four hours.
5. Remove chicken from slow cooker.
6. Transfer sauce from slow cooker to a large skillet on medium heat.
7. In a small bowl, stir together cornstarch and water.
8. Add cornstarch mixture to sauce and stir constantly until sauce thickens.
9. Turn heat down to low and add chicken to sauce.
10. While simmering, stir to ensure all chicken is coated.
11. Serve over rice and top with sesame seeds and green onions.

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Be sure to head over to the Reynolds™ website for recipes and more leftover ideas. What’s your favorite leftover meal to take to work?

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