Slow Cooker Recipe:Teriyaki Chicken
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 2:10 h
- Ready In: 2:20 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
510 -
Fat
12.2 g -
Saturated Fat
2.1 g -
Polyunsaturated Fat
2.2 g -
Cholesterol
117.3 mg -
Sodium
1,035.3 mg -
Potassium
602 mg -
Carbohydrate
56.7 g -
Fiber
3.6 g -
Sugars
19.5 g -
Protein
42.7 g
Slow Cooker Recipe: Teriyaki Chicken
Ingredients
- 1 to 1 1/2 lbs. boneless skinless chicken breasts
- 1/2 cup granulated sugar
- 1/2 cup low-sodium soy sauce
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon ground ginger
- 1 clove minced garlic
- 1/8 teaspoon freshly cracked black pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- 4 cups hot cooked white or brown rice
- Sesame seeds and chopped scallions, optional
Method
Step 1
In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
Step 2
Place the chicken in the slow cooker and turn a few times to coat well in the soy sauce mixture.
Step 3
Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking. Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside.
Step 4
Pour the liquid from the slow cooker into a saucepan and bring to a boil.
Step 5
In a small bowl, whisk together cornstarch and chicken stock until combined. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
Step 6
Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan. Toss to coat the chicken with the sauce, and let heat through. Serve over rice with vegetables.