Best Crock Pot Teriyaki Chicken Recipe Recipe For Banana

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SLOW COOKER TERIYAKI CHICKEN



Slow Cooker Teriyaki Chicken image

This is a very easy and delicious slow cooker recipe for teriyaki chicken with only 5 ingredients. Serve over rice.

Provided by Maria Labrador Harper

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 4h10m

Yield 5

Number Of Ingredients 5

1 cup chicken broth
½ cup teriyaki sauce
4 tablespoons brown sugar
3 cloves garlic, minced
1 pound chicken, diced

Steps:

  • Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
  • Cook on Low until chicken is done, 4 to 6 hours.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 16 g, Cholesterol 52.9 mg, Fat 2.3 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 0.6 g, Sodium 1385 mg, Sugar 14.9 g

CROCK POT TERIYAKI CHICKEN



Crock Pot Teriyaki Chicken image

An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 4h10m

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
2/3 cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
1 clove garlic (minced)
1 tablespoon minced fresh ginger
2 tablespoons water
1 tablespoon cornstarch
Toasted sesame seeds (for serving)
Chopped green onions (for serving)
Prepared brown rice

Steps:

  • Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
  • In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
  • Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
  • In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
  • Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Nutrition Facts : ServingSize 1 (of 4), without rice, Calories 319 kcal, Carbohydrate 28 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 162 mg, Fiber 1 g, Protein 35 g, Sugar 22 g

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