I Tried It: Crock-Pot Teriyaki Chicken

I bought my trusty old crock-pot last year after I moved back to NC from New York, and was so excited that I finally had room to fit it in a kitchen. Sadly, as much as I love my little wonder pot, I don’t use it often enough. But thanks to my newfound determination to make more bulk meals that I can eat throughout the week, that’s going to change. So on Sunday, I pulled the crock-pot off the shelf, dusted it off and set to work whipping up some teriyaki chicken.

I’ve seen recipe after recipe online for crock-pot chicken meals—seriously, you could fill encyclopedias with them—and the teriyaki chicken recipes kept catching my eye. I went with one of the most basic versions I could find (primarily because I already had most of the ingredients on hand), mixed the ingredients together, threw it in the pot and let it do it’s thing for the next 4-5 hours. It smelled so good while cooking that I snuck a few bites—more like 10—before it was done (and I’m not ashamed of that!). I cooked up a pot of brown rice, steamed some veggies, sprinkled a few sesame seeds over the entire meal, then happily enjoyed every last bite.
Crock-Pot Teriyaki Chicken
The taste was on point, but sadly the sauce was really thin. I know I could have used a little cornstarch to thicken it up, but I didn’t have any on hand. So that’s really my only complaint about this recipe. Overall, I would try it again, though I’d likely add some pineapple or something to give it a little more excitement. What do you think; would you give this a try?
Check out the recipe below:
Crock-Pot Chicken Teriyaki (via Epicurious)
1 pound chicken, diced
1 cup chicken broth
1/2 cup teriyaki sauce
1/3 cup brown sugar
3 garlic cloves, minced
1. Combine chicken broth, teriyaki sauce, brown sugar and minced garlic in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot. Cook on low for 4-6 hours, or until chicken is cooked through.

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