Ww 6 Points Crock Pot Teriyaki Chicken
Satisfy your cravings for a healthier takeout-inspired meal with this Weight Watchers-friendly Crock Pot Teriyaki Chicken, coming in at just 6 points per serving! This easy and flavorful recipe combines tender, slow-cooked boneless chicken breasts with a homemade teriyaki sauce made from low-sodium soy sauce, honey, rice vinegar, and aromatic spices like garlic and ginger. Perfectly thickened with a cornstarch slurry, the sauce achieves the perfect balance of sweet and savory. Minimal prep time and the magic of the crock pot make this a no-fuss dinner option for busy weeknights. Serve it over steamed rice or a low-carb alternative like cauliflower rice, and finish with sesame seeds and green onions for a visually stunning and delicious meal. Ideal for meal prep or family dinners, this recipe is a guilt-free indulgence that's big on flavor and low on points!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Low-sodium soy sauce
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 teaspoons Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Place the boneless, skinless chicken breasts in the crock pot in an even layer.
In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ground ginger, salt, and pepper until well combined.
Pour the teriyaki sauce mixture over the chicken breasts in the crock pot, ensuring they are fully coated with the sauce.
Cover the crock pot with its lid and cook on low heat for 5 hours or until the chicken is tender and fully cooked (internal temperature should be 165°F/75°C).
Once the chicken is cooked, carefully remove it from the crock pot and transfer it to a cutting board. Shred the chicken using two forks or slice it into bite-sized pieces as desired.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir this mixture into the sauce still in the crock pot to thicken it. Let the sauce cook on high heat for 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
Return the shredded or sliced chicken to the crock pot and toss it in the thickened teriyaki sauce until well coated.
Serve the teriyaki chicken over steamed white rice, brown rice, or cauliflower rice. Garnish with sesame seeds and sliced green onions, if desired.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 49.9 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
