Poultry Essentials: Two Method Teriyaki Chicken

Andy Anderson !


This recipe uses a two-step method. The chicken will spend some time in the slow cooker, and finish up in the oven.

There are probably a few ways to do this, but this method gave me the best juicy chicken, with the best flavors.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
4 Hr 30 Min
Slow Cooker Crock Pot



  • 2 - 4 lb
    whole chicken, cut in half
  • 1/2 c
    mirin, plain variety
  • 1/4 c
    sake, plain variety
  • 1/4 c
    coconut sugar
  • 1/4 c
    tamari sauce
  • 1/4 c
    ponzu sauce
  • 1 1/2 Tbsp
    dehydrated onions, ground to a powder
  • 1 Tbsp
    ginger powder

How to Make Poultry Essentials: Two Method Teriyaki Chicken


  2. I tried this recipe using several techniques. I finally came up with a Slow Cooker/Oven method.

    In the first part of the recipe, the chicken spends 4 hours in the slow cooker, soaking up all those yummy sauces. It is then finished up in the oven, until it is baked, crispy, and golden brown. FYI: The sauce is amazing.
  3. Gather your Ingredients (mise en place).
  4. Cut the backbone out of the chicken, then freeze and use for making stock, or discard.
  5. Cut through the breasts until you have two chicken halves.
  6. Store one half in the fridge, and use within the next day or two, or freeze it for up to 2 months.
  7. Whisk the remainder of the ingredients together.
  8. Place the half chicken into the bowl of your slow cooker, or instant pot, and pour in the sauce.
  9. Set the slow cooker/instant pot to low, and allow to cook for 4 hours.
  10. Chef’s Note: This first part of the cooking will make the chicken moist, and juicy, and help it to absorb that yummy sauce.
  11. After four hours, remove the chicken from the slow cooker, then take the sauce and put it into a defatter.
  12. Place the defatted sauce into a small saucepan, and lightly boil until reduced by about thirty percent.
  13. Place a rack in the middle position, and preheat the oven to 425f (220c).
  14. Add the chicken to an ovenproof pan, that it just big enough to hold it.
  15. Pour the reduced sauce over the top.
  16. Add to the preheated oven, and bake until the chicken is fully cooked, and the sauce thickens, about 25 – 30 minutes.
  18. Serve over rice with some nice crusty bread to sop up that amazing sauce. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Two Method Teriyaki Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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