Crock Pot Teriyaki Chicken
I’ve mentioned it before….I have this crazy love affair with my crock pot. It truly is a beautiful thing, and the dinner savior for every busy mom or working professional. I absolutely LOVE crock pot meals, and this one couldn’t get any easier, or any more delicious if it tried. This was, and I kid you not, the hands-down BEST chicken I’ve ever made. (And I don’t say something like that lightly.) EVERYONE at our table LOVED this chicken (and that is saying A LOT!)
When we moved a few years ago, along with saying goodbye to some dear friends, we also left quite possibly the best little teriyaki restaurant in the Northern Hemisphere. I haven’t found anything like it since….until now. Seriously ladies, who needs take-out, when you can make super-tasty teriyaki at home….in your crock pot?!
This I’m telling ya, will knock your socks off. Make it. Today. Go to the store now. Your taste-buds and family will thank you.
Here is what you’ll need to make this life-changing (okay, maybe not…but close..) chicken!
boneless skinless chicken breasts or tenders (You can use frozen or thawed!) *For this amount of sauce, I used 4 breasts. You can double the sauce if you are cooking more chicken!
1/2 c sugar
1/2 c soy sauce
5 T apple cider vinegar
freshly grated ginger (I didn’t measure…but used probably about a T or so)
2 garlic cloves minced
4 t corn starch
4 t cold water
Mix together the sugar, soy sauce, vinegar, ginger, and garlic.
Place your chicken in your crock pot and pour the sauce on top.
Cook on high for 4-6 hours. (Mine was done in 4, but crock pot cooking times and temps can vary.)
Right before you are ready to serve, shred the chicken with a fork. (Mine came apart SUPER easily.) Mix together the cornstarch and water, and stir into the crock pot, thickening the sauce. Serve the chicken in sauce over rice.*This recipe was adapted from a recipe found at The Recipe Critic