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 water
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 large clove of garlic, finely minced
- 1/2 teaspoon ground ginger
- Slurry ⤵️
- 2 tablespoons cornstarch
- 1/4 cup cold water
*I use ginger/garlic paste
There are variations, including pineapple juice or crushed pineapple, or orange juice, 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.
Put 2 – 3 chicken breasts in slow cooker. Add all ingredients, except slurry. 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. Or shredded using 2 forks.
Then serve chicken & rice with teriyaki sauce drizzled on top. YUMM!
It’s over 110° here right now so we are not very hungry AND not very motivated to cook 😀 just sayin’