Easy Crock Pot Teriyaki Chicken

"From the "Fix it and Forget It" cookbook of crockpot recipes. Turns out with little effort. We enjoy it served over rice, with a salad on the side. I also use jarred ground ginger and jarred minced garlic--comes out just as well. I often double the sauce ingredients that go on top of the chicken--if you like it with more sauce, I suggest you do this. I also use low-sodium soy sauce, otherwise it will be really salty."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Poohbear8301 photo by Poohbear8301
photo by kzbhansen photo by kzbhansen
Ready In:
13mins
Ingredients:
5
Serves:
3-4
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ingredients

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directions

  • Wash and dry chicken. Place in slow cooker.
  • Combine remaining ingredients. Pour over chicken.
  • Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).

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Reviews

  1. I followed some of the suggestions and used frozen chicken breast which I cut into cubes. I added pineapple juice and chicken broth to double the amount of liquid but only used 1/2 cup of low sodium soy sauce. Cooked on low for 3.5 hours. During the last 40 min. I threw in frozen broccoli florets, sliced onion and red pepper. Thickened sauce with a little corn starch and served over rice. Delicious! Next time hubby said to add a few red pepper flakes to give it a little kick. Thank you for this recipe- great weeknight dinner.
     
  2. I thought this was very good. I used frozen chicken breasts and cut them up into bite-sized pieces and then put them in the crock pot, doubled the sauce, and cooked on low about three or four hours. I served over rice and thought it was very good. I used some cornstarch to thicken the sauce at the end.
     
  3. Loved how simple this was, I used chicken breasts instead of thighs (just personal preference) and cooked on high for 3 1/2 hours. Chicken was fall apart moist and the smell was amazing! I was home all day, so every time I went into the kitchen I got hungry! Love the zing from the fresh ginger too, will definitely make this again.
     
  4. This was okay. I used dark and white meat and cooked as directed. I have to say that the white meat wasn't very good, so ONLY USE DARK MEAT for this recipe. The breasts actually got a bit hard after cooling.
     
  5. Husband tasted/tested and approved! Tasty and easy to throw together. I only had regular soy sauce, so I diluted it with some pineapple juice and water to cut down the saltiness (about 1.5 to 2 cups liquid altogether). I also doubled the brown sugar and used 1 T of ground ginger rather than fresh ginger. Cooked it on HIGH for 5 hours, and the chicken was tender and juicy. Served it over plain Basmati rice to sop up all the sauce.
     
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Tweaks

  1. I aqccidentally bought thighs with skin, but these turned out great! And, as always, I used Bragg's Liquid Amino Acids instead of soy sauce. My husband ranked them a 5+ out of 5. That doesn't happen often!
     

RECIPE SUBMITTED BY

<p>I currently live in West Virginia. I have two daughters, 10 and 7 yrs. I teach 4th grade at the small elementary school that they attend.<br /><br />Shortly before the birth of my youngest daughter, I started becoming interested in cooking, with great thanks to this site. &nbsp;I love trying new things. I used to collect cookbooks, and I still have quite a few, but since I've been a member of food.com, I have to admit that I don't use them much anymore. This is so much easier! <br /> <br />In addition to cooking, I enjoy spending time with my girls, reading, and shopping. I'm also a big Virginia Tech fan, hence my user name. It's where I went to school, so my loyalty lives on!&nbsp;</p>
 
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