Wednesday, October 29, 2014

Slow Cooker Teriyaki Chicken

 I came upon this recipe for Teriyaki Chicken on the Cooking Classy blog a couple of weeks ago.  The sauce ingredients looked so good that I had to try it!  It turned out great.  A bit spicy, gingery, sweet (but not too sweet), and tangy.  My husband gave it a 10 out of 10, which isn't a rating he hands out willy nilly.  I had to add a little more cornstarch than the original recipe called for, but other than that, the recipe was spot on.  Next time I'm going to try adding the orange marmalade to the sauce pan after the cooking liquid has been strained so that the little bits of orange peel won't be strained out (I like the orange flavor), but that's the only change I would make.

Slow Cooker Teriyaki Chicken

1/3 C packed brown sugar
1/4 C honey
3 Tbsp orange marmalade
6 Tbsp apple cider vinegar
3/4 C low sodium soy sauce (the low sodium part is important!)
1 Tbsp finely grated fresh ginger
2 cloves garlic, minced
1/2 tsp black pepper
3 lbs boneless, skinless chicken breasts
2 Tbsp cornstarch
2 Tbsp cold water

In a medium bowl, mix together everything except chicken, cornstarch, and water until sugar and marmalade are partly dissolved.  Pour into a slow cooker.  Add chicken breasts to slow cooker and turn to coat in the sauce.  Cover and cook on either low or high heat until chicken breasts are cooked through.  How long this take will depend completely on your slow cooker!

When chicken is done, remove it to a plate and refrigerate so it can cool down a bit while you finish the sauce.  Strain liquid in slow cooker into a small saucepan and discard the solids left in the strainer.  Bring cooking liquid to a boil.  Stir together the cornstarch and cold water until smooth, then pour it into the liquid, stirring constantly.  Simmer sauce for at least a minute or two so it can thicken and the cornstarch can cook completely.  Pour sauce back into slow cooker.

Shred the cooked chicken breasts, return them to the slow cooker, and toss with the sauce to coat.  Cover again and let cook until heated through, about 20-30 minutes.  Serve chicken over rice.

Yield: about 8 servings

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