Skip to main content

Slow Cooker Chicken Teriyaki

     With so much going on during the week, I am always looking for quick meals.  My family loved teriyaki chicken, but we always grill it.  But with 10 inches of snow on the ground right now, grilling isn't the best option. Plus I love to use my crock pot whenever possible.  I start dinner in the morning and it is ready to go with minimal work by dinner time.   This recipe was super easy and had a wonderful flavor.  I served this dish with fresh steamed veggies and rice, and dinner was complete.
     One of secret weapons is my rice cooker. If you don't have one, I would suggest getting one.  I add the water, butter, salt and rice, hit the button and I have rice in about 40 minutes with out touching a thing.  You can make a quick stir fry or crock pot chicken and just add rice and dinner in complete in less than one hour!  Plus with any left over rice we add some milk, cinnamon and sugar and eat that for dessert!  What could be more simple, dinner and dessert with little effort.
* Picture and recipe from Cooking Classy


Slow Cooker Chicken Teriyaki
www.cookingclassy.com
Yield: 4-6 servings

Ingredients
3 lbs boneless skinless chicken breasts
3/4 cup low sodium soy sauce (regular would work too)
1/4 cup + 2 Tbsp apple cider vinegar
1/3 cup packed light-brown sugar
1/4 cup honey
3 Tbsp orange marmalade
1 tbsp finely grated fresh ginger
2 cloves garlic, finely minced
1/2 tsp freshly ground black pepper
1 1/2 Tbsp cold water
1 1/2 Tbsp cornstarch
Cooked long grain white rice, for serving
Sesame seeds, for garnish (optional)

Directions
Place chicken in a slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, ginger, garlic and pepper. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 5 - 6 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.
















Comments

Popular posts from this blog

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!

Scrumptious Sugar Cookies

Sugar cookies are one of my favorite things to make with the kids! It's tradition to make them for a few different Holidays including Valentine's Day. While decorating is the usually the main purpose in making these, over the years I have tweaked the cookie recipe and frosting to make them absolutely scrumptious as well! So much yummier that buying a store-bought mix and canned frosting.  I would even be so bold as to say I think they are every bit as good, if not better, than Swig and Crumble! Give them a try and see if you agree.   My Scrumptious Sugar Cookie Frosting is an ultra creamy, cream cheese frosting with a few extra additions that put it over the top! Sour Cream adds to the creaminess and takes the sweetness down a notch.  The frosting is still plenty sweet but not sickeningly so.  Butter Vanilla Emulsion is my other secret weapon that really elevates the flavor of this frosting! It can be found on Amazon, or in a craft store like Michaels,  but...

Peanut Butter and Milk Chocolate Muffins

These have become one of my favorite muffins.  I like the flavors of peanut butter and chocolate, so why not make a muffin out of it.  We like to make these along side an omelet or scrambled eggs or just have them with a glass of milk, juice or a smoothie as you run out the door.  I like using a nut butter to give the kids some extra protein as well.  Feel free to use milk chocolate chips, mini chips or whatever makes you happy.  An easy muffin, full of flavor and yummy goodness.  Enjoy!