Teriyaki Roasted Chicken
"Oh, yum! This is just too easy. I got this recipe out of The Everyday Low-Carb Slow-Cooker Cookbook."
- Ready In:
- 6hrs 5mins
- Ingredients:
- 2
- Serves:
-
2
ingredients
- 1 (3 -4 lb) roasting chickens
- 1 cup bottled teriyaki marinade
directions
- Place chicken in large zip-top plastic bag, add the marinade and refrigerate for 24 hours (flip the chicken at about 12 hours to ensure the marinade reaches all the meat.
- After marinating, remove chicken from bag and allow the excess marinade to drip off (there will be quite a bit of excess to discard).
- Place chicken in slow-cooker breast-side down.
- Cover and cook on low 6 hours; check for doneness using an instant read thermometer (it should register 170°F).
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RECIPE SUBMITTED BY
Mindi Bunch
Midland, TX
I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority.
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<br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though!
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<br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes.
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<br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
