Slow Cooker Chicken Teriyaki

15 190 383
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 6
Slow Cooker Chicken Teriyaki
Health Highlights


681 gm Chicken breast, boneless, skinless
1 cup Quinoa, uncooked (prepare as per package directions)
2 cup Beef broth (stock) (or chicken broth)
1/4 cup Honey
1/4 cup Granulated sugar
113 ml Soy sauce, low sodium (about 1/3 cup and 2 tbsp)
4 tbsp Rice vinegar
1 dash Ginger, ground
3/4 tsp Garlic (minced)
1 dash Black pepper
1 medium pepper(s) Red bell pepper
1 medium pepper(s) Green bell pepper
1 can (15oz) Pineapple, canned (drained)
1 tbsp Cornstarch (optional)
1 tbsp Water


1. Remove the fat from the boneless skinless chicken breasts and cut into large pieces.

2. Add in the quinoa (rinse first to remove the bitter tasting saponin coating) and beef broth.

3. In a small bowl, whisk together the honey, white sugar, soy sauce, rice vinegar, ground ginger, minced garlic, and pepper until well combined.

4. Pour over everything. Chop the peppers and stir in.

5. Put on HIGH for 2 and 1/2 - 3 and 1/2 hours depending on your slow cooker.

6. Shred the chicken (it will absorb a great deal of the liquid) and pour in the drained pineapple chunks.

7. In a small bowl, whisk together the cornstarch and water until smooth. Pour in the crockpot and give everything a good stir. This is optional just for thickness.

8. Serve with sesame seeds and a chopped green onion if desired.

Nutrition Facts

Per Portion

Calories 383
Calories from fat 46
Calories from saturated fat 8.7
Total Fat 5.1 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.3 g
Cholesterol 83 mg
Sodium 1082 mg
Potassium 830 mg
Total Carbohydrate 53 g
Dietary Fiber 3.5 g
Sugars 31 g
Protein 33 g

Dietary servings

Per Portion

Fruit 0.7
Grain 1.5
Meat 1.3
Vegetables 0.6

Energy sources