Slow Cooker Chicken Teriyaki

By jab120638

Ingredients

• 3 lbs boneless skinless chicken breasts
• 3/4 cup low sodium soy sauce
• 1/4 cup + 2 Tbsp apple cider vinegar
• 1/3 cup packed light-brown sugar
• 1/4 cup honey
• 3 Tbsp orange marmalade
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, finely minced
• 1/2 tsp freshly ground black pepper
• 1 1/2 Tbsp cold water
• 1 1/2 Tbsp cornstarch
• Cooked long grain white rice, for serving
• Sesame seeds, for garnish (optional)

Details

Servings 4
Adapted from cookingclassy.com

Preparation

Step 1

on foodgawker.com and new I had to try it. I think I’ve finally realized another reason I love slow cooker meals, because I always have dessert after dinner so if I’m making dessert it’s nice to have a simple dinner to throw together. Also, I can never get over how tender and flavorful the meat is that’s been slowly simmered all day in the slow cooker.

You will noticed if you follow the link that the recipe is nearly entirely different, yes I will admit rarely do I ever stick to someone else’s recipe. It’s just too fun to add my own twist. Feel free to try it either way I’m sure the original rendition is amazing too. Enjoy!

Directions

Place chicken in a slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, ginger, garlic and pepper. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 - 5 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.

: Lauren – I’m glad you’re going to try this as your first slow cooker recipe, that’s awesome. Sorry I should have been more clear in the directions, I simply put that so you wouldn’t be dirtying another dish, you just throw the chicken back in the slow cooker to coat it all with the sauce. Really you could do it in another bowl or if you wanted to be quick about it you could just top your chicken with the sauce when you plate it. Thanks for your comment, I should probably revise that to be more clear. It doesn’t need any additional cooking.

: Minu – I would recommend baking the chicken, the time and temperature I can’t tell you for sure since I’ve never yet tried it this way, but if you do bake it I would say bake it in the sauce then proceed to the step where it says to strain the sauce into a saucepan and thicken the sauce as stated then pour over baked chicken. I hope that helps!

maggieb: Just discovered your site. Everything looks wonderful. I will say I have tried a recipe similar to this one before, I used regular soy sauce instead of the low sodium on it said to use and it was very salty. So I would suggest to everyone that cooks with soy sauce to use the low sodium one and then add salt later is it is not salty enough. You can always add salt but you can do nothing to fix something if it is too salty. This will surely end up on this weeks menu since it is 109 in Texas and the slowcooker beats heating up the house with the oven on.

: Maggieb – I agree with your comment, low sodium soy is a great way to go then add salt later if desired. I hope you enjoy this recipe and I hope you find a way to cool off in Texas =). I used to live in Arizona so I know what you mean.

: Danielle – yes you add the chicken to the slow cooker raw, then cook on low for the 5-6 hours listed. Hope you enjoy!

: I hate to be the Debbie Downer of the bunch, but I stumbled across this whilst stalking a friend’s Facebook, and was hardly able to contain my excitement since I had everything I needed to make it. Well, I made it exactly as written, save for making 1/2, since there’s only the 2 of us. I plugged everything in my private recipe box to make sure I had the division correct, and…it was terrible. I mean almost nauseating it was so bad. As a good American lover of Asian food, when in doubt, I tried covering it in sriracha. It didn’t help. I won’t be making this one again, for sure. But! I do have your slow cooker chicken tikka masala in my crock pot now. This one has smelled and looked delicious from the get, so I’m sure this will turn out much better! Even though the teriyaki was a bust, I’m still thrilled to have stumbled onto a blog with just the kinda food that gets me excited…AND in crock pot form!

: Hi! can you tell me how can I make the sauce spicy? Thanxs!!

Daily Prompt: The Changes I’ll Make « Code For Confession

: [...] an epiphany. There was a delicious looking recipe that I wanted to try by Cooking Classy – Slow Cooker Teriyaki Chicken. I love teriyaki chicken! So I decided to make it for dinner tonight and realized [...]

: Lauren – I cook this on low heat, I also like it best with plain white rice. Hope you enjoy!

: Lauren – I would say you can replace it with equal amounts of sugar and I would recommend if you do happen to have an orange on hand to mix in a little bit of orange zest. If not it would be fine without. Hope you enjoy this!

A: I made this tonight and am sad to report it was inedible. I make a lot of Asian inspired dishes and use my crockpot every week, not sure what went wrong here. I used whole chicken breasts and they were severely dried out (didn’t cook the whole 5-6 hours). The sauce was SO salty. I have a pretty salty pallet, thus have a high tolerance for salty food, but it was so awful we threw out the whole pot. I am so disappointed bc I was really looking forward to this dish.

: I made this tonight for dinner and it was really good! I was terrified that it might be too salty but it was perfect… sweet and tangy. I added canned pineapple chunks at the end too. It only took 4 hours in the slow cooker on low. Thanks for the recipe!

Corey: Made this last night, it was delicious. I used frozen chicken breasts right from the freezer and it worked like a charm! Talk about easy. No thawing required. Will make again and again. Thanks!!

: I tried the slow cooker recipie with regular soy sauce and it was great, although I added more orange marmalade, and brown sugar to offset the sodium. We loved it! Thanks for making this website!!!! I’m newly married and my cooking skills are not the sharpest, but this website recipies are basically easy as 1-2-3!!!! Thank you sooooo much. I also tried the cookie dough frosing, the chocolate buttercream, and every one raved about it from my church. These are the best recipes!!!!

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