Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Teriyaki

Cut-up Fryer Chicken (Up to 4 lbs.)

2 TBS of Vegetable Oil

1/3 Cup of Soy Sauce

2 TBS of Brown Sugar

2 TBS of Water

1 Garlic Clove, minced

1 tsp Ground Ginger

In a skillet over medium heat brown chicken in oil on both sides. Transfer to crock-pot. In a separate bowl combine soy sauce, brown sugar, water, garlic and ginger. Pour over chicken. Cover and cook on high one hour. Reduce heat and cook another 4 to 5 hours. Remove to platter, spoon juices over chicken. Juice can also be thickened as a gravy and served over rice.

For just the three of us, I used two split chicken breasts. Pressed for time in the morning, I skipped the browning, and just put the chicken right in the crock-pot. It didn’t seem to affect the taste. When the chicken finished cooking there was a lot of juice in the pot. Since I forgot the rice, I pulled the chicken off the bone and put it back in the pot for a few minutes to soak up all the juice. It was moist, sweet and yummy. My 3 year old even ate it.