Crock Pot Chicken Teriyaki Recipe

Special thanks to Karen over at Mommy I'm Home for suggesting this!

The Ingredients:

  • Chicken pieces - I used frozen wings and drumettes, but you can use whatever body parts you have on hand.
  • If you have bottled teriyaki sauce, you are done. Just make it the lazy way--and use about ¾ of a cup.

I wasn't lucky enough to be lazy, because we were out of bottled teriyaki, and I wasn't about to put off cooking "the best food ever."

I used this:

  • ½ cup soy sauce (La Choy is gluten free, and so is Tamari Wheat Free)
  • 3 T brown sugar
  • 1 T sherry (I think tequila would work, too)
  • 3 cloves smashed and chopped garlic

The Directions:

  • plop your chicken in the crockpot
  • cover it up with the sauce

Cook on low for 6-8 hours, or on high for 4-5. If you are using frozen pieces, it will take longer than if you are using thawed or fresh chicken. Different pieces of chicken also have different density, and that will also effect cooking time. If you are going to be out of the house, cook on low. You can always switch it to high later.

Notes from Kiy: I used 4 skinless, boneless (frozen) chicken breasts (about 2.5 pounds - they were monster breasts!) still in the frozen condition. I tossed them in the bottom of the crock pot and dumped about 1/2 - 3/4 cup of ready-made teriyaki sauce over them. Setting on low for about 4.5-5 hours. Then I took them out, covered them with foil to keep them warm. Using cornstarch and a bit of water, made a paste and added it to the sauce in the crock pot (turn it up to high or put in on your stove if you are able). Boil it for a few moments and then let it sit a few moments, nice think almost-but-not-quite gravy consistency to ladle over the chicken. YUM! The only thing I will do differently is to not use the bottled sauce, way too salty for our taste.

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