slow cooker teriyaki chicken

★★★★★ 1 Review
StillWild avatar
By Donna Graffagnino
from Bayou Country, LA

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!

serves 6
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker teriyaki chicken

  • 10
    boneless skinless chicken thighs or breasts
  • 1/2 - 3/4 c
    sugar or brown sugar (to taste)
  • 1/2 c
    soy sauce, low sodium
  • 1/4 c
    apple cider vinegar
  • 3/4 tsp
    ground ginger
  • 1 tsp
    garlic, minced
  • 1/2 tsp
    pepper
  • 4 tsp
    corn starch
  • 4 tsp
    cold water
  • cooked white rice
  • green onions for garnish
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How To Make slow cooker teriyaki chicken

  • 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.
  • 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.
  • 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!
  • 4
    OVEN ROASTED DIRECTIONS
  • 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.
  • 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.
  • 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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