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Crock Pot Teriyaki Chicken
April 8, 2013Posted by on
- 4-5 chicken breasts (approximately 3 pounds)
- 1.5 cups water
- 1 cup brown sugar
- 1/2 cup soy sauce (I used reduced sodium)
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- 3 Tablespoons cornstarch + 4 Tablespoons cold water
- Spray the inside of your crock pot with cooking spray.
- Place chicken breasts into crock pot. I had a huge bag of frozen chicken from Costco, and I just rinsed off the protective ice glaze, but the chicken was largely still frozen. It was fine.
- In a separate bowl combine 1.5 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon garlic powder and 1 teaspoon sesame oil.
- Stir sauce to combine, and then pour on top of the chicken and cover the crock pot.
- Cook on high for 4 hours or on low for 7 hours.
- When the chicken is cooked and shreddable (I did this at the 4 hour mark while cooking on high), remove from crock pot and pull it apart.
- Meanwhile, strain the bits from the sauce in the pot. I used a ladle and a strainer and kept scooping until it was mostly clean. You don’t HAVE to do this, but my kids would probably complain that there were pieces in their sauce.
- Mix together the cornstarch and cold water, then add to crock pot.
- Return the chicken to the pot. I shredded mine quite a bit, again thinking about small mouths eating dinner. Plus, it gets saucy and delicious.
- Cover the crock pot and cook for an additional 30 minutes.
I served this over white rice and with a side of sautéd edamame and broccoli (yum).