Slower cookers have been growing in popularity recently as cash-strapped consumers adopt the ethos of slow, low-energy and low-cost living – slow cookers only use the same amount of electricity as a light bulb and are perfect for transforming cheaper cuts of meat, such as chicken thighs, shoulders of lamb and belly of pork, into tender and tasty dishes.
They are also proving increasingly popular among busy professionals who want to rein in their spending and are attracted by the idea of having a healthy and nutritious home-cooked meal ready for when they get in from work.
This slow cooker teryaki chicken is packed full of flavour and great for slow-cooker beginners.
- 125ml soy sauce
- 150g honey
- 60 ml rice wine vinegar
- 1/2 chopped onion
- 2 garlic cloves
- 1 tsp ground ginger
- 4 chicken breasts
- 3 tbsp cornflour
- 60ml water
- Spring onions and sesame seeds to serve
Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside. Oil the slow cooker and add the chicken breasts.
Pour the sauce over the chicken, cover and cook on high for 3-4 hours. Remove and drain the chicken and set aside in a large bowl. Shred thoroughly with two forks.
Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick. Add the chicken to the sauce and mix thoroughly.
Serve over a bed of rice with spring onions and sesame seeds.