We LOVE Teriyaki Chicken around here. If we ever eat in a Mall or Food court, my son always heads to the Japanese restaurant and gets some Teriyaki Chicken. It is a SIMPLE meal to make. Seriously, just marinate some cut chicken in Teriyaki sauce, and cook it, serve it over rice, and you’re done! Simple, easy, and delicious! We’ve been making it that way for many, many years.
I’ve been wanting to try it in the crockpot, because I love my crockpot. I tried it once – just putting chicken and teriyaki sauce in the crockpot, just like I make it on the stovetop. BIG mistake! It did NOT work. The sauce condensed too much and to was awful. That was a fail on my part. So I wanted to try it again this week and knew I would need more liquid to make it work in the crockpot. It worked REALLY well this time! It tasted delicious! I would usually use cubed up chicken, but I was lazy and just used chicken breasts, let them cook in the crockpot and then shredded it in the juices like an hour before ready to eat, so it would all soak up the juices. So cubed or shredded, it is good chicken! YUM!! Only a few ingredients and it is a healthy meal that is easy to throw in the crockpot (or just make it last minute on the stovetop with just teriyaki sauce!)
Ingredients:
- 1-2lbs of chicken – either whole breasts or cubed up
- 1 cup of chicken broth
- 1/2 cup Teriyaki sauce (eyeball it)
- 1/3 cup brown sugar
- 3-4 cloves of garlic, minced
- 1 tsp ground ginger or 1 inch grated fresh ginger
- cornstarch (optional)
Directions:
Put all the ingredients in the crockpot. Cook on high 4 hours or low 6-8hrs. If using whole breasts, shred and allow to cook in the juices the last hour of cooking. If you want a thicker sauce, an hour before you are done, make a slurry with the cornstarch – place some cornstarch in a bowl/cup, add in some of the juices from the chicken. Stir until cornstarch is dissolved and you’ve created a “slurry.” Pour into crockpot and mix in thoroughly. Serve over rice!
Ingredients
- 1-2lbs of chicken - either whole breasts or cubed up
- 1 cup of chicken broth
- 1/2 cup Teriyaki sauce (eyeball it)
- 1/3 cup brown sugar
- 3-4 cloves of garlic, minced
- 1 tsp ground mustard
- cornstarch (optional)
Instructions
- Put all the ingredients in the crockpot.
- Cook on high 4 hours or low 6-8hrs.
- If using whole breasts, shred and allow to cook in the juices the last hour of cooking.
- If you want a thicker sauce, an hour before you are done, make a slurry with the cornstarch - place some cornstarch in a bowl/cup, add in some of the juices from the chicken. Stir until cornstarch is dissolved and you've created a "slurry." Pour into crockpot and mix in thoroughly. Serve over rice
