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.
Yum! What a wonderful-sounding dinner. That’s one of the easiest-sounding teriyaki recipes I’ve read. I hate using a lot of ingredients.
-steph
Thanks for this easy and delicious recipe! I have a couple of young, picky eaters at my house and even they loved it! I’m definitely adding this one into our family meal cycle.
mmm…delicious!!! thanks!!!
Just put this in the crock pot. Sounds delicious. Will know tonight what the family thinks.