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

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Asian BBQ Beef Strips

Sweet with a hint of tartness.  Another quick one-pot meal where the sauce makes itself.  Recipe is for 2 servings, but can easily be doubled. Healthy meal that’s easy on calories too.

I take advantage of my rice cooker whenever I can.  Not only does it produce wonderful and tasty meals, it’s very economical too because you can literally cook your entire dinner in it.

This dish starts out with nice, lean sirloin steak or sirloin tip steak.  It’s sliced really thin, and that’s easily done by slicing the meat with a very sharp knife when it is partially frozen.

All ingredients are placed in the rice cooker and when it goes to “WARM” setting it should be done.  It is done when the sauce is thickened and glossy, but not *too* thick.  A rice cooker cooks by reduction so it is perfect for these types of recipes.

This can be served on any kind of hard roll or over rice/pasta.  

Asian BBQ Beef Strips

• 4 oz lean sirloin steak, sliced very thin
• 1/4 cup low-sodium soy sauce
• 2 tbs brown sugar
• 2 tbs dry sherry or dry white wine
• 1 tbs rice vinegar (white may be substituted)
• 1 tsp dark sesame oil
• 2 tbs sesame teryaki basting sauce or glaze (I buy this in Aldi, but it is available in the Asian section of most groceries)
• 1 cup water
• 1 large garlic clove, crushed
• 1 slice fresh ginger or 1/4 tsp ginger powder

Place all ingredients in a 7 or 10-cup rice cooker.  Switch to “COOK.”  This should be done in about 30 minutes.  The sauce should be the consistency of maple syrup.  If it is not, re-set the cooker and cook until sauce reaches that consistency.


Serve on a hard roll or with rice/pasta and a salad.

Makes 2 servings.

Asian BBQ Beef Strips

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