Whip up some Chinese Crock-Pot Teriyaki Chicken with this simple recipe. Serve over steamed rice or noodles and enjoy this delicious entree any night of the week. Tender chicken is simmered in the slow cooker with pineapple in a yummy Asian sauce and steamed veggies are added near the end so they don’t get mushy.
Crock-Pot Teriyaki Chicken
A friend of mine shared how she made teriyaki chicken in the slow cooker and it sounded easy enough…cut up boneless skinless chicken breasts or thighs in the slow cooker and pour a bottle of teriyaki sauce over it and cook it for a couple of hours.
I tried it her way and to be honest it was just “okay” and sort of bland.
So I decided to play with the recipe a little bit and came up with something that tastes better.
I am not going to pull your leg on this one though…cooking a teriyaki chicken stir fry is much easier and quicker on the stove-top in a skillet and you’re not going to get any better flavor cooking it in the slow cooker.
I may just be shooting myself in the foot with this recipe because this is after all a slow cooker recipe blog. But I think honesty is the best policy. And my honest opinion is that some recipes are better NOT cooked in the slow cooker.
That being said…if you are a die hard slow cooker user or maybe you don’t have a stove-top to cook on (I know we have several readers who don’t…they are traveling in RV’s or trucks, they are remodeling their kitchens or their stove just went up and broke on them) and you have a hankering for some teriyaki chicken then go ahead and give this recipe a try.
My kids liked it and ate it and even had seconds so it is actually pretty good! The key is that I used a bottle of Kikkoman Teriyaki Baste and Glaze, canned pineapple (the liquid from the can while cooking, the chucks of pineapple added near the end) and some ginger, garlic and brown sugar to add a lot more flavor. YUM
Love, peace and honesty 🙂
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Products Used In This Crock-Pot Teriyaki Chicken Recipe:
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