Skip to main content

Slow Cooker Chicken Teriyaki


I have a love-hate relationship with my slow cooker.  I love it, I really do, but I hate that there are too many recipes out there that require the exact WRONG amount of cook-time.  For me, a working mom, the ideal recipe would take like 10 hours.  Yes, that's a long time, but I'm out of the house for a long time.

However, I recently discovered something life altering.  I tend to forget that I'm one of the few people in the world that works out of the house, but lives close enough to run home for lunch.  Crock-pot/Slow Cooker meals just got a lot easier for me!  Some that are more "labor intensive" I can start prep work the night before and keep everything ready to go in the fridge, but others that require very little prep work I can go when I get home, while I have my actual lunch heating up.  Believe you me that I will be looking for more crock-pot recipes to try and hopefully share.

In the meantime, I know I will always have this Chicken Teriyaki as a go-to when I want something quick.  It's easy enough that I can prep it over my lunch if I forget to the night before.  And let's be honest, I probably will!  On top of it being easy, it's tasty to boot, which is obviously the most important part.


Slow Cooker Chicken Teriyaki
Ingredients:
3 lbs boneless skinless chicken breasts
3/4 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/3 cup light brown sugar
1/4 cup honey
3 tablespoons orange marmalade
1 teaspoon ground ginger
2 cloves garlic, minced
1 1/2 tablespoons cold water
1 1/2 tablespoons corn starch
cooked rice/veggies for serving
sesame seeds/sliced green onion for garnish if desired

Directions: 
Put chicken in slow cooker.

In a bowl, whisk together soy sauce, vinegar, honey, ginger, garlic, brown sugar, and marmalade.  Pour the mixture over the chicken and cook on low for 5-6 hours in the slow cooker.

Remove the chicken and shred with a fork.  Set aside in a separate bowl or back in the slow cooker.

Dissolve the corn starch in a small bowl with the cold water.  Pour the sauce from the slow cooker into a sauce pan.  Heat over medium heat, and stir in the slurry/corn starch mixture.  Bring to a light boil, whisking constantly until the sauce thickens.  Remove from heat.

Pour the sauce over the chicken and mix until the chicken is covered with sauce.

Serve over rice, veggies, or whatever desired.  Garnish if you like.

Source:  Eat Drink Love

Comments

  1. I love chicken teriyaki. How wonderful to be able to throw it in the crockpot and save so much work.

    ReplyDelete

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…