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April 11, 2013

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

1 comment:

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

    ReplyDelete