Slow Cooker Chicken Teryaki

A slow cooker gourmet meal that’s fit for company.

Another adventure in crock pot cooking!

This is one of the best ones I’ve made yet.  Yes, I know it has 2 more steps than “throw it in, set it, forget it,” but these steps are well worth the effort.

Browning the chicken gives it that glorious “caramel-y” taste that can’t be achieved in a slow cooker.  Deglazing the pan for the juice is another step that adds extra flavor.

Marvelous infused flavor

OK the broiler part is probably cosmetic, but it makes it look fantastic.

Basically here the slow cooker is used to infuse the flavor throughout the meat.  This could probably be achieved with marinating, but this process is much quicker than the 12 hour marinating time!  And that wonderful teryaki flavor is infused right down to the bone.

This is also a beautiful looking meal.  One that’s good enough to serve to company! I suggest jasmine rice as an accompaniment but any rice will do.  Steamed baby bok choi on the side would be an added yum.

If you can’t find dark sesame oil in your local store, try this link:

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Slow Cooker Chicken Teriyaki

This recipe for chicken teriyaki makes a slow cooker gourmet meal that’s fit for company.

Prep Time15 minutes mins

Cook Time5 hours hrs

Total Time5 hours hrs 15 minutes mins

Course: Dinner

Cuisine: Asian, Japanese

Keyword: Asian chicken recipe, chicken teriyaki

Servings: 4 -6

Calories: 582kcal

Author: Judith Hannemann

Ingredients

• 2 lbs chicken thighs may use skinless
• 1 tbsp oil
• 2 cloves garlic minced
• 1 tbsp grated fresh ginger or 1/2 tsp ground dry ginger
• 1/4 cup water
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp molasses
• 1 tbsp rice vinegar
• 1/4 cup sherry apple juice may be substituted
• 4 green onions sliced
• 1/2 tsp dark sesame oil

To Thicken:

• 2 tbs cornstarch
• 1/4 cup water

Instructions

• Spray or line (with a slow cooker bag) a 5-6 quart slow cooker.
• In a heavy large skillet, heat the oil and brown chicken very well on both sides. Place browned chicken in slow cooker.
• Saute garlic and ginger in the same pan you browned the chicken for about 1 minute. Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan. Add the soy sauce, honey, sherry, molasses and vinegar. Stir well and pour over chicken in slow cooker.
• Cover slow cooker and cook on HI for 4-5 hours (or until chicken is done).
• Remove the chicken from the slow cooker. Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With slow cooker set to HI, slowly add the cornstarch mixture and stir until sauce is thickened. Let bubble about 1 minute to swell and cook the cornstarch.
• NOTE: You may want to remove the juice to another pan if you used skin-on chicken as there will be fat. It will be easier to skim the fat if you remove to another pan.
• Preheat broiler to high. Place chicken on a broiler pan. Broil about 3 minutes each side or until chicken surface is slightly caramelized and bubbly.
• Place chicken on serving tray and pour sauce over chicken. Garnish with sliced green onions.

Nutrition

Serving: 6oz | Calories: 582kcal | Carbohydrates: 28g | Protein: 34g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 1238mg | Potassium: 626mg | Fiber: 1g | Sugar: 21g | Vitamin A: 270IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg

Slow Cooker Chicken Teryaki

Slow Cooker Chicken Teryaki

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An economy cut of beef and long slow cooking produce this great flavored Asian beef stew.

I start by saying I am not a great fan of slow cooking. Probably because I was never a stew lover.  Yep, I use it for soups and there are a few things I like to cook in it, but I’m far from a slow cooking expert.

Somehow I ended up with 3 slow cookers–go figure!?!?!? Every time I see them I say to myself, “I really HAVE to use these things,” so I’m making a point to at least try.

I’d read somewhere not too long ago that it was possible to do gourmet-style cooking in a slow cooker.  In that article, it stated that the problem some people have with this cooking method is everything seems to fall apart, be overcooked and generally uniform in color, no matter what the ingredients.

The article went on to say that with a few changes in technique, and yes, a little more work than the old “throw it in, set it and forget it,” it was possible to produce food that remained appetizing in color and taste.

In this particular dish, I browned the meat very well in a cast iron skillet.  Browning meat is one of the keys here.  It produces the caramelization so necessary for great beef flavor.  I did the same with the veggies and made sure I deglazed the pan, scraping up all those wonderful brownie bits which is where the flavor is.

The orange sections are added right at the very end, as are the green onions–for flavor and crunch.  The small amount of onion added in the cooking process is just in there to flavor the resulting sauce.

I served this with jasmine rice, and oh boy, was that a good combination.

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Ginger Beef with Mandarin Oranges - Slow Cooker Recipe

An economy cut of beef and long slow cooking produce this great flavored Asian slow cooker beef stew.

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Dinner

Cuisine: Asian

Keyword: beef stew, crockpot recipes, ginger beef, slow cooker beef

Servings: 4 -6

Calories: 539kcal

Author: Judith Hannemann

Ingredients

• 2 lbs boneless beef chuck roast
• 8 oz water chestnuts 1 can sliced water chestnuts, drained
• 11 oz canned mandarin oranges reserve juice
• 1 cup sliced mushrooms thick slices
• 1 small onion sliced
• 1 cup beef stock
• 1/3 cup soy sauce I used low sodium
• 1 tbs sherry or mirin
• 2 tbs vegetable oil
• 1 tbs grated fresh ginger or 1 tsp ground ginger
• 2 tbsp cornstarch
• 3 green onions chopped

US Customary - Metric

Instructions

• Trim beef of visible fat. Slice in 1/4-inch slices. I used the thick, boneless flat chuck roast (it looks like a very thick chuck steak).
• Line the crock of a 5 qt slow cooker with a cooking bag or spray with non-stick spray.
• Heat 1 tbs of the oil in a large heavy skillet over high heat. When oil just begins to smoke, at the beef slices, making sure not to overcrowd the pan. Brown well on both sides. Repeat if you had meat that you couldn't fit the first time. Place browned beef in the slow cooker.
• Heat the other 1 tbs oil over medium-high heat. Add the mushrooms, water chestnuts and onion. Saute until onion begins to get soft. Add the soy sauce, ginger and the sherry (or mirin), scraping up all the browned bits at the bottom of the pan. Place the mushroom mixture on top of the meat in the slow cooker.
• Drain the mandarin orange slices. Set the drained sections aside. Mix reserved mandarin orange syrup with the cornstarch, mixing well. Add the beef stock to the orange/cornstarch mixture; stir well. Pour over meat and vegetables in the slow cooker.
• Cover and cook on HI 4-5 hours or on LOW 8-10 hours. Mix in the reserved mandarin orange sections immediately before serving. Top with chopped green onion.
• Serve over rice (I used jasmine rice).
• Serves 4-6

Nutrition

Serving: 8oz | Calories: 539kcal | Carbohydrates: 24g | Protein: 54g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 150mg | Sodium: 1370mg | Potassium: 1308mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1126IU | Vitamin C: 31mg | Calcium: 65mg | Iron: 7mg

Ginger Beef with Mandarin Oranges

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