This turned out nice and tasty. Good flavor of Teriyaki in the chicken itself. If you find your sauce a little watery, put the lid of the crock-pot slightly ajar for about the last hour of cooking. This will allow some of the water to evaporate and thicken the sauce a little. I served this with rice and some steamed vegetables. I had a little leftover and the next day I made a salad with the chicken for lunch. Yummy.
Crock-Pot Teriyaki Chicken
1/2 Cup Soy Sauce
1/4 Cup Water
3 Tablespoons Brown Sugar
1/4 Cup White Sugar
1 1/2 Teaspoons Garlic Powder
1 1/2 Teaspoons Ground Ginger
1 1/2 to 2 Pounds Raw Chicken, chunked
cornstarch to thicken (around 4 teaspoons)
- Add all ingredients to the crock-pot.
- Cook on low for 2 hours.
- Remove the chicken from the crock-pot and set aside.
- Pour the remaining juices into a pan to heat on the stove.
- Slowly add in corn starch a teaspoon at a time wisking as you add.
- If the sauce becomes too thick, and in a water a teaspoon at a time.
- Pour sauce over chicken and serve.