It’s recipe time. Food editor Lindsey is here to share with us her amazing recipe for pulled teriyaki chicken sandwiches. Your mouth will water, I promise. – Allison
Slow cookers. Do you have one? Do you use it? I use mine several times a week with almost any recipe, and it saves my bacon when it comes to getting dinner on the table. We can also talk about how using a slow cooker means that there are almost always leftovers. One of our go-to meals is pulled chicken. Specifically, my family loves my recipe for Slow Cooker Pulled Chicken Teriyaki Sandwiches. They are easy to throw together, feed us for a long time, and taste great.
I like to kick my version of slow cooker pulled chicken teriyaki up a notch by using my own recipe concoction of pineapple juice, rice wine vinegar, reduced sodium soy sauce and loads of fresh ginger and garlic. And because it’s teriyaki, it’s supposed to be sweet, so I add a good amount of honey and brown sugar too.
Small Hawaiian sweet rolls are the perfect vehicle for the juicy, flavorful chicken. I like to load up the sammies up with a plethora of toppings–so high I can barely bite into it. Or you can opt for using a fork. I won’t tell and you won’t lose your sandwich street cred with me.
Let’s talk about these tasty sky high toppings. We’ve got thinly sliced fresh pineapple. A must. Thinly sliced cucumber. Also a must. But if you forgo those two toppings, please don’t leave off the marinated avocado slices. Whatever you do, you must top your pulled chicken teriyaki sandwich with avocado. It will blow your mind. And if you want, a spoonful of coleslaw.
The only other thing you’ll need is a napkin or four. Tell me: what would you put on your Slow Cooker Pulled Chicken Teriyaki Sandwich?
Slow Cooked Chicken Teriyaki Sandwich Recipe
Prep time: 10 minutes
Cook time: 4-8 hours
Total time: 4-8 hours
- 3 lbs. boneless, skinless chicken (breasts or thighs)
- 1 cup reduced sodium soy sauce
- 1 1/2 cups pineapple juice
- 1/2 cup rice vinegar
- 1/4 cup honey
- 1/4 cup packed brown sugar
- 1 Tablespoon minced fresh ginger
- 1 teaspoon minced fresh garlic
- 24 Hawaiian sweet rolls or 12 hamburger buns
- sliced cucumber
- sliced, marinated avocados with red pepper flakes
- thinly sliced pineapple rings
Place chicken in slow cooker. In a bowl whisk the soy sauce, pineapple juice, rice vinegar, honey, brown sugar, ginger and garlic. Pour over the chicken and place lid on slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, or until chicken is very tender and can easily be shredded with a fork. Shred all of the chicken and let stand before serving so it can absorb more of the sauce.
Split the Hawaiian sweet rolls in half. Place a spoonful of the teriyaki chicken on the bottom half of the roll. Top with a little coleslaw and slices of cucumber, avocados and pineapple.
Serve chicken over hot, cooked rice with a side of veggies or green salad.
Yield: about 24 small or 12 large sandwiches.
I don’t know about you, but I’m planning to make this recipe ASAP.