In the mood for something a little sweet and a little bit sour? Teriyaki chicken is a natural choice! How to cook it, though? What if we could get that signature glaze and powerful flavor in a crock pot?
We combined soy sauce and vinegar as the base for this chicken teriyaki, and added some complexity with a bit of molasses, ginger, and garlic. We let the chicken cook right in the mixture, then set the chicken aside and got to work finishing up the sauce. Some chicken stock added a little more richness while cornstarch thickened it up right the right amount. We only needed 2 teaspoons chicken stock, though, so if you don’t have an open carton sitting in the fridge, feel free to just use water. Serve this dish with a side of rice and veggies. Keep reading below for this simple favorite recipe…
Slow Cooker Teriyaki Chicken
(maks 4 servings)
- 1 1/2lbs boneless, skinless chicken breasts
- 1 tablespoon molasses
- 1/2 cup soy sauce
- 3 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- 1 clove minced garlic
- 1/8 teaspoon fresh black pepper
- 2 teaspoons cornstarch
- 2 teaspoons chicken stock
- In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
- Place the chicken in the slow cooker and turn a few times to coat well in the soy sauce mixture.
- Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking.
- Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside.
- Pour the liquid from the slow cooker into a saucepan and bring to a boil.
- In a small bowl, whisk together cornstarch and chicken stock until combined.
- Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
- Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.
- Toss to coat the chicken with the sauce, and let heat through.
- Serve over rice with vegetables.
Recipe adapted from The Comfort of Cooking