Slow Cooker Teriyaki Chicken
This turned out delicious. The whole family liked it. And using frozen chicken has been a huge help!
Yes, it’s safe & turns out good. We’ve all lived to tell you about it
check the link below for one of many examples.
Too easy for a recipe. BUT…I put frozen chicken (I had 5 or 6 bone-in, it’s what was on sale) in slow cooker, made ‘our’ favorite basic teriyaki sauce (this sauce can be adjusted to your preference of sweet, salty, heat ‘red pepper flakes’ & acidity)…TASTE IT. –
1 cup of soy sauce
1 cup of brown sugar (you could start with 1/2 cup & adjust to preference)
1/3 cup of chicken stock (or water- oil for marinade) *TBS rice wine vinegar
1 teaspoon of ginger
1 teaspoon of garlic
*I use ginger/garlic paste
Many recipes use more rice wine vinegar but we like less. There’s many variations, including pineapple juice or crushed pineapple or other fruits, sesame seeds, ect.. which are good too. I just keep it simple most of the time. Once you make teriyaki sauce all you need to add is chicken and rice. It’s that easy.
Turned slow cooker on low at noon, was done at 5:00. So done that I didn’t need to cut it up, it came apart with tongs.
Before taking it out I made white jasmine rice & then poured some sauce from slow cooker into sauce pan, where I made a slurry … which is a mixture of equal parts cornstarch and water. It’s important to make the slurry with cold liquid, and then add the slurry to the simmering sauce.
Remove chicken from slow cooker to platter & cut to desired size pieces or like I ended up doing…pulling big pieces off with tongs. I left half in slow cooker with remaining sauce so it wouldn’t dry out.
Then serve chicken & rice with teriyaki sauce drizzled on top. YUMM!
More often than not we add green &/or veggies to it. It’s 118° here right now so we are not very hungry AND not very motivated to cook 😀 just sayin’