Slow Cooker Teriyaki Chicken

Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And be sure to serve lots of fresh vegetables on the side.

Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.

Slow Cooker Teriyaki Chicken

Prep Time: 20 minutes

Total Time: 10 minutes

Yield: 6 servings

Ingredients

  • 2 lbs boneless chicken breasts (or leg quarters)
  • 1/4 cup brown sugar
  • ½ cup soy sauce
  • 2 tablespoons cider vinegar
  • ½ teaspoon ground ginger
  • 1 clove minced garlic
  • ? teaspoon pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Instructions

  1. Place chicken in the crockpot.
  2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
  3. Remove chicken from slow cooker, chop into cubes, and set aside.
  4. Strain the cooking liquid into a skillet and bring to a boil.
  5. In a small bowl whisk cornstarch and water until combined.
  6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
  7. Coat chicken with sauce and let heat through.
http://what2cook.net/2013/03/15/slow-cooker-teriyaki-chicken/

Recipe adapted from: SupperforaSteal.com

6 thoughts on “Slow Cooker Teriyaki Chicken

  1. Trying this out today because I’ll be outside Spring cleaning and want something yummy when I’m done. Family loves teriyaki chicken, so I doubled the recipe. Used breast tenderloins to make it simpler, and will serve over jasmine rice, and mixing in onion, green pepper and pineapple.

  2. This really looks and want to try it. The picture looks like it has sesame seeds but doesn’t call for it in the recipe. Does it have sesame seeds?

  3. I made this yesterday and it is really easy and yummy. I have 2 tiny alterations. First I cut my chicken breast in chunks and then tossed them in cornstarch. By doing this the dish cooked faster and the sauce thickened as it cooked. Saves time and extra step and dirty pot.

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