Slow Cooker Chicken Teriyaki
This recipe was another great find. You know I love my slow cooker and this is a recipe I will be making again. For an easy Asian meal, this is it. Serve it over rice, add some side vegetables or salad and boom, you’re done. There is nothing better than having dinner waiting for you when you get home from work. Enjoy.
3 lbs. boneless, skinless chicken breasts, cubed (I used breasts and thighs)
¾ cup low-sodium soy sauce
¾ cup brown sugar
1/3 rice vinegar
2 garlic cloves, minced
¾ tsp. ground ginger
4 tsp. cornstarch*
¼ cup water
¼ cup green onion, finely chopped
Place cubed chicken in the bottom of a 4-quart slow cooker
Whisk together soy sauce, vinegar, garlic and ginger (* I accidently added the cornstarch and water to this and added it all at the same time instead of at the end and it came out fine).
Cover and cook on low 4-5 hours
Remove chicken. While slow cooker is still warm (or left of warm setting if you have one) separately mix cornstarch with water until smooth. Slowly add into the sauce in the slow cooker to thicken, mixing as you add. (I skipped this step since I added the corn starch and water by mistake earlier).
Return chicken to slow cooker and stir to coat in sauce.
Serve over rice with freshly chopped green onion on top.
To print recipe CLICK HERE
Recipe courtesy of 2016 Cooktop Cove