I love to use the crock pot for meals year round. However, I really enjoy it in the winter time, there is just something about cooking a warm meal in the crock pot that makes winter a little more enjoyable for me and my family. We love to eat out but we try to eat at home as much as possible to save some money and spend some time together as a family. I am always looking for new and easy recipes for us to make. My husband and I both work full time outside of the home so we love recipes that we can start in the morning before work or a few hours before they need to be ready and have dinner ready to go!
I’m excited to share this recipe with my readers for Chicken Teriyaki. I will tell you, though, this isn’t made in the crock pot completely – in order to thicken the sauce you must do something on the stove for a few minutes. Then, if you’re like us and want to put it over rice, you’ll need to prepare that separately. All in all, though, it is a crock pot recipe that is delicious and easy.
- 2 lb. boneless skinless chicken breasts
- 1/2 cup soy sauce
- 1/2 cup sugar
- 3 tablespoons cider vinegar
- 1/2 teaspoon ground ginger
- 1 clove minced garlic
- 1/8 teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- Place chicken in the crockpot.
- In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on LOW for 4-5 hours. *Check the chicken at 3 hours*
- Remove chicken from crockpot, cut into cubes and set aside
- Strain the cooking liquid into a skillet and bring to a boil.
- In a small bowl, combine the cornstarch and water. Add to the boiling sauce and stir to combine.
- Turn heat to low and simmer for 2-3 minutes or until sauce is thickened. Add chicken to pan.
- Coat chicken with sauce and let heat through
- Serve over rice
This recipe is DELICIOUS!!!