Crock Pot Teriyaki Chicken


Today’s slow cooker recipe is a simple teriyaki chicken. It is made using chicken thighs. Chicken thighs tend to work better in the slow cooker and have more flavor. If you really are opposed to thighs you can always use breasts. I served mine over rice and with some steamed vegetables like a rice bowl.

Crock Pot Teriyaki Chicken | realmomkitchen.com

Crock Pot Teriyaki Chicken
 
Ingredients
  • 12 boneless skinless chicken thighs ( about 3 lbs)
  • ¾ cup sugar
  • ¾ cup soy sauce
  • 6 Tbsp cider vinegar
  • ¾ tsp ground ginger
  • ¾ tsp minced garlic
  • pepper to taste
  • 5 tsp cornstarch
  • 5 tsp water
  • Hot cooked rice
  • Steamed vegetables (like a stir fry version)
Instructions
  1. Place chicken in your slow cooker.
  2. In a bowl, whisk together the sugar, soy sauce, vinegar, ginger, garlic, and pepper until well combine. Pour over chicken.
  3. Cover and cook on low for 4-5 hours until chicken is tender.
  4. Turn off slow cooker and remove chicken to a plate.
  5. Skim off any fat from the cooking liquid. Place liquid in a sauce pan and bring to a boil.
  6. Place chicken pack in to slow cooker to keep warm.
  7. In another bowl, combine the cornstarch and water until smooth.
  8. Slowly whisk the cornstarch mixture into the boiling liquid. Cook until thickened.
  9. To serve, place some rice in a bowl or plate. The top with vegetables followed by chicken and some of the sauce. Serves 6.

Recipe adapted from Scattered Thoughts of a Crafty Mom.

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4 comments on “Crock Pot Teriyaki Chicken

  • Hello, great website. Just an FYI – Teriyaki anything isn’t Chinese. Supposedly Japanese, but not really even Japanese.

  • This is a great opportunity, for us all. Lets do tbis…

  • This recipe looks great! I didn’t know if you are aware, in your feedly news feed, the pictures shows up as an ad for adtech. It has been since you switched your website. I thought I’d share =)

  • I have made this before, and it is really easy to make and so good that even my picky-eater son eats it (even the leftovers) with gusto!

    My recommendation is to use low-sodium soy sauce.

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