May 7, 2008

Crock Pot Teriyaki Chicken



Thanks so much for this recipe Heffalump!

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Crock Pot Teriyaki Chicken

5 to 6 lbs boneless skinless chicken breasts, thighs or mixture of both

(if you have a small family or a small crock pot you can cut this recipe in half, or even 1/3 easily)

For the sauce mix the following in a bowl

1 1/2 C brown sugar

1 1/2 C soy sauce

1 1/2 tsp ground ginger (fresh grated ginger works great if you have it as well) or to taste

3 to 4 cloves fresh garlic (chopped) or to taste (you can use garlic powder, dried garlic or another equivalent, but fresh is best)

4 1/2 T white vinegar (rice vinegar if you have it works also)

1/4 C sesame oil (you can substitute olive oil if you don't have sesame oil)

Stir the sauce well and pour over the chicken in the crock pot. I just put the chicken in still frozen unless I am in a hurry. Cook on low for 6 hours or high for 3 hours or until done. Use a fork to shred the chicken and stir it into the sauce. Serve over the rice of your choice. Enjoy! This recipe will feed a family of six twice. The leftover chicken and sauce can be frozen for a later meal.

4 comments:

Liam's Mom - Gina said...

I love crock pot recipes! And this one sounds so good, I can almost taste it already! THANK YOU!

Yvonne said...

Like gina, I think crock pot recipes are always great. Thanks.

Liam's Mom - Gina said...

We tried it and we loved it! THANK YOU!

Anonymous said...

tried it, it was great! just like a local teriyaki bowl place here in fresno, ca. so flavorful and tender! my students (rewards party lunch) put every last drop of sauce on the rice! 11 boys, ate 20 cups of rice with the chicken and sauce from this recipe. so easy! took the rice cooker and crockpot w/raw chicken to work. plugged it in on high and everything was done by lunchtime w/ little work and clean up! thank you!

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