Easy Crock Pot Teriyaki Chicken

AndreaVT96's Note:

From the "Fix it and Forget It" cookbook of crockpot recipes. Turns out with little effort. We enjoy it served over rice, with a salad on the side. I also use jarred ground ginger and jarred minced garlic--comes out just as well. I often double the sauce ingredients that go on top of the chicken--if you like it with more sauce, I suggest you do this. I also use low-sodium soy sauce, otherwise it will be really salty.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 3

• 6 -8 skinless chicken thighs
• ½ cup low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons grated fresh ginger
• 2 garlic cloves , minced

Directions:

1. Wash and dry chicken. Place in slow cooker.
2. Combine remaining ingredients. Pour over chicken.
3. Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).

Reviews

[Chef #320840]

I thought this was very good. I used frozen chicken breasts and cut them up into bite-sized pieces and then put them in the crock pot, doubled the sauce, and cooked on low about three or four hours. I served over rice and thought it was very good. I used some cornstarch to thicken the sauce at the end.

[Chef #725332]

This was okay. I used dark and white meat and cooked as directed. I have to say that the white meat wasn't very good, so ONLY USE DARK MEAT for this recipe. The breasts actually got a bit hard after cooling.

[Bavarian Miss]

Husband tasted/tested and approved! Tasty and easy to throw together. I only had regular soy sauce, so I diluted it with some pineapple juice and water to cut down the saltiness (about 1.5 to 2 cups liquid altogether). I also doubled the brown sugar and used 1 T of ground ginger rather than fresh ginger. Cooked it on HIGH for 5 hours, and the chicken was tender and juicy. Served it over plain Basmati rice to sop up all the sauce.