Teriyaki Chicken in Slow Cooker - Recipe

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TERIYAKI CHICKEN IN SLOW COOKER
3-1/2 lbs meaty chicken pieces, (thighs, breasts, etc) skinned 1/4 cup reduced-sodium soy sauce 1/4 cup chicken broth 1/4 cup water 1 tbsp. toasted sesame oil 1 tbsp. grated fresh ginger, or 1 tsp. ground ginger 1 tbsp. rice wine vinegar 2 minced cloves garlic 6 cups sliced bok-choy 2 tsp. toasted sesame seeds place chicken in a 3-1/2 to 4-quart slow cooker. In a small bowl, stir together soy sauce broth, water, sesame oil, ginger, vinegar, and garlic. Pour over chicken. Cover and cook on low for 5-6 hours, or on high for 2-1/2 to 3 hours. Transfer chicken to a serving platter, reserving cooking liquid in cooker. Cover chicken with foil, keep warm. Stir bok-choy into liquid in cooker. Cover, let stand for 5 minutes. Transfer bok-choy to platter with chicken. Sprinkle chicken and bok-choy with sesame seeds. Spoon a little of the liquid from cooker over chicken and cabbage. This is a very yummy chicken dish, so full of flavor. Submitted by: Sherry Monfils

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recipe reviews
Teriyaki Chicken in Slow Cooker

· Dec 31 · #89889

NJmom (New Jersey) says:

I made this in the crock pot on high heat. The meat was very tender, but I wouldn't call this chicken teriyaki. It had a very very mild flavor, so the chicken and bok choy were a little bland tasting. I would try to amp up the sauce, if I were to make it again. Also I used thigh pieces with the drumstick attached which was a mistake bcs it left little bones. Just thighs and breasts would be better.

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