slow cooker teriyaki chicken

Name: Slow Cooker Teriyaki Chicken
Prep time: 20 min
Cook time: 4 h
Yield: 6
Cuisine: Chinese
Ingredients: 10 - boneless skinless chicken thighs or breasts; 1/2 - 3/4 cup(s) sugar or brown sugar (to taste); 1/2 cup(s) soy sauce, low sodium; 1/4 cup(s) apple cider vinegar; 3/4 teaspoon(s) ground ginger; 1 teaspoon(s) garlic, minced; 1/2 teaspoon(s) pepper; 4 teaspoon(s) corn starch; 4 teaspoon(s) cold water; - cooked white rice; - green onions for garnish

(1 RATING)

205 Pinches 2 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Oct 22, 2014

Teriyaki Chicken is one of the most popular Chinese dishes and this recipe is spot on. Two methods are shown here, so you can either throw it in a crock pot and leave it alone or you can bake it in the oven if you need it done sooner. Either way it's a winner!

Rate

prep time 20 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

10 - boneless skinless chicken thighs or breasts
1/2 - 3/4 cups sugar or brown sugar (to taste)
1/2 cup soy sauce, low sodium
1/4 cup apple cider vinegar
3/4 teaspoon ground ginger
1 teaspoon garlic, minced
1/2 teaspoon pepper
4 teaspoons corn starch
4 teaspoons cold water
- cooked white rice
- green onions for garnish

How To Make slow cooker teriyaki chicken

Step 1

Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a bowl. Mix well and pour over the chicken. Cook on low for 4-5 hours on high, or 6-8 hours on low until chicken is tender.

Step 2

Remove chicken and carefully ladle the reserved liquid from the slow cooker into a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
Step 3

Put chicken back into the slow cooker and pour liquid over chicken to keep warm until ready to serve. Serve with white rice and garnish with sliced green onions if desired. Enjoy!
Step 4

OVEN ROASTED DIRECTIONS
Step 5

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Step 6

Preheat oven to 425 degrees F. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Step 7

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10-15 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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