I admit, I love Chinese take-out because it relieves me from having to cook. Especially on days when I’m working long hours. This particular Crock Pot Teriyaki Chicken recipe is a hit with my family and have often asked for me to make this at home instead of ordering take out! Everything is tossed into the crock pot/slow cooker right after lunch and by dinner time, it’s ready to serve up. I’ve found this to be a bonus recipe that’s easy enough for my husband or son to put together without any help! But if you do insist on preparing this yourself, you can also prepare this ahead of time – directions for making ahead are also included below…
Crock Pot Teriyaki Chicken
Prep Time: 5 min
Cook Time: Low 6-8 hours or High 4-6 hours
2 pounds boneless, skinless chicken breast
1/4 cup sugar
1/4 cup brown sugar, packed
1 teaspoon garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 cup soy sauce
1/4 cup cider vinegar or rice vinegar
1/4 cup fresh orange juice
2 tablespoons cornstarch
3-4 teaspoons water
1. Gather all ingredients.
2. In a medium bowl, combine sugars, garlic and ginger.
3. Whisk in soy sauce, vinegar and orange juice.
4. Place chicken and sauce in crockpot. Cook on low 6-8 hours or high for 4-6 hours.
5. Remove chicken and transfer sauce to saucepan.
6. Whisk water and cornstarch until no clumps. Add to saucepan, heat for 10 minutes.
7. Slice or pull chicken & toss with warmed sauce. Serve immediately with rice and vegetables.
Make Ahead Notes:
Place chicken in a large resealable bag.
Make sauce and pour over chicken.
Place in the refrigerator overnight; remove 1 hour prior to placing in Crock Pot.