Honey Teriyaki Chicken (Pressure Cooker or Crock Pot)
A sweet and savory flavor combo perfect for salads or served with rice.
Prep Time8 minutes mins
Cook Time12 minutes mins
Total Time20 minutes mins
Course: Main Dishes
Cuisine: Asian
Servings: 6
Calories: 266kcal
Author: Danielle Green
- 2/3 c. La Choy Teriyaki sauce
- 1 Tbsp. honey
- 1/4 c. chicken broth
- 2 lb chicken breasts
- Green onions chopped
Electric Pressure Cooker
Add the Teriyaki sauce and honey to the Instant Pot and whisk until well combined. Add the chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
Remove ½ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
Crock Pot
Add the chicken breasts to a sprayed or lined Crock Pot. Top with the Teriyaki sauce, honey and chicken broth. Add an additional ½ c. chicken broth.
Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
(If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Serving: 1grams | Calories: 266kcal | Carbohydrates: 4g | Protein: 48g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 272mg | Sugar: 4g