Who likes teriyaki chicken? Even better; who likes not having to stand over the stove waiting for the dish to be completed? If you answered yes to both questions then you have come to the right place. The recipe below is from Pinterest, of course. I am currently making it now, along with chicken leg quarters in the oven for 2 hours. (I love not having to cook every.single.day.).
I have not made this recipe in over a year but during the winter months I enjoy not having to “cook” and would prefer the crockpot to do my cooking for me J. Again most of the ingredients we all have in our cabinets already and if not, when you go out and buy the ingredients you need you’ll have it for next time as well. *Just a warning, this recipe may end up equaling out to have a tremendous amount of sodium (salt), so if you are sensitive to sodium, like myself, then feel free to use the low sodium version of anything on this list. I always use low sodium in my recipes (if the options are available). In the end, I still believe that this homemade version still has less sodium than the recipe from your local Chinese of Japanese restaurant. (Nothing against Chinese or Japanese food, I love them both but sometimes they have a ton of sodium and I have to be careful). I love the smells of all of these ingredients together and it feels so warm and cozy with the crockpot going and the heat on while the weather is busy freezing everything in its path.
Crockpot Teriyaki Chicken
1 lb chicken breast (cut into cubes)
1 tsp ground ginger
1 cup chicken broth
½ cup soy sauce (optional)
½ cup teriyaki sauce
½ cup brown sugar
1 tsp sesame seeds
1 tsp sesame oil (optional)
1 ½ tsp orange zest (optional)
Combine chicken broth, garlic cloves, ground ginger, soy sauce, teriyaki sauce, brown sugar, sesame seeds, sesame oil and orange zest in a large bowl and mix together.
Add cubed pieces of chicken breast to the bowl containing the ingredients above and coat well.
Pour in mix containing the cubed pieces of chicken breast into the crockpot.
Cook on low for 4 to 6 hours or until chicken is completely cooked and done.
Serve over brown rice. (If you do not want to use rice you can always use fresh or frozen veggies, your choice!) I will most certainly do both tonight – brown rice and fresh broccoli. I love my veggies J.