Easy Crock Pot Teriyaki Chicken
photo by anniesnomsblog
- Ready In:
- 13mins
- Ingredients:
- 5
- Serves:
-
3-4
ingredients
- 6 -8 skinless chicken thighs
- 1⁄2 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons grated fresh ginger
- 2 garlic cloves, minced
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
-
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.
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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.
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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.
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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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