Slow Cooker Teriyaki Chicken
I normally make teriyaki chicken in the oven because I love how the sauce thickens and caramelizes, but it has been far too hot to use the oven this week so this is my version of slow cooker teriyaki chicken based on a variant of my oven recipe.
Ingredients
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1/2 cup soy sauce
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1/4 cup brown sugar
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1/4 cup honey
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3 tbs rice wine vinegar or apple cider vinegar
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2 tsp sesame oil
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1 tsp garlic powder
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1/2 tsp ground ginger
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2 tbs cornstarch
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3 tbs cold water
Cooking Instructions
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1
Cut chicken to 1 inch cubes. Place in slow cooker. Wisk all remaining ingredients (except cornstarch and water) together in a medium bowl until well combined and sugar is dissolved.
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2
Pour sauce over chicken and stir to coat. Place lid on slow cooker. Cook on high for 2 hours or low for 4 hours, stirring halfway through cooking.
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3
In last 30 minutes or so, wisk cornstarch and water together to form a slurry. Stir slurry into sauce until thoroughly combined. Return lid, continue cooking until sauce has thickened. Serve over rice. Enjoy!
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4
Note: Appliances vary. If sauce does not thicken in your slow cooker transfer contents to a medium sauce pan over medium heat. Bring to a simmer until thickened.
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