Teriyaki Chicken was one of the very first Japanese takeout dishes I had back in high school. Updated August 2020 Healthy Teriyaki Chicken in the slow cooker Reheat in the microwave, in a pan on the stove, or covered in the oven.PIN HERE for later and follow my boards for more recipe ideas Place in a freezer-safe airtight container and freeze for up to 3 months. Store leftovers in an airtight container in the fridge for 3-4 days.įREEZE. Do not leave this Crock Pot Teriyaki Chicken Recipe out for more than two hours. I love to serve this chicken on top of a bed of rice, but it tastes great when used in other dishes as well. We like to serve our Teriyaki Chicken with these easy side ideas…Īdditional serving suggestions. Depending on how often you plan to make this dish: make 3 batches to serve it once a month, or 6 batches to serve it twice a month. Finish cooking it according to the recipe. Thaw in the refrigerator overnight before dumping the contents of the bag into the crock pot. It can be kept in the freezer for 2-3 months. Place the chicken in a freezer bag and pour in the mixture.
Whisk the sugar, soy sauce, vinegar, ginger, garlic, and pepper in a bowl. Another option is to microwave or saute the veggies and then add them right before serving.įreezer meal. To prevent soggy veggies, add them in about 30 minutes to an hour before the chicken is finished cooking. Broccoli florets, snap peas, bell peppers, and asparagus can be added to Slow Cooker Teriyaki Chicken. Without opening the bag, mix up the chicken pieces before adding more water.Īdding veggies. Cover the bag of chicken with cool water. To thaw it faster, place the frozen chicken in a Ziploc and then into a large bowl. The best way to thaw chicken is to put it in the fridge overnight. It’s not usually recommended to cook frozen meat in a slow cooker because harmful bacteria can have time to develop before the chicken reaches a safe temperature. If adding vegetables, cook them separately and add them to the chicken before serving it with rice. Mix until smooth then add it to the instant pot. Allow the liquid to come to a boil then add the shredded chicken back in. Press “saute” on your instant pot. In a separate bowl, combine the cornstarch and water. Cook for 7 minutes if the chicken is thawed, and 12 minutes if frozen.Īllow the pressure to release and carefully remove the lid. Take out the chicken and shred it. Use a mesh strainer or a spoon to remove any fat from the broth in the pot. Close and seal the lid. Set to “manual/pressure cook’’ on high. Place the chicken in the Instant Pot. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. If you forgot to thaw that frozen chicken, don’t worry! You’ll have it cooked in no time.ĬOMBINE. Use mirin sauce, which is a type of rice wine, instead of apple cider vinegar.Use 1 tablespoon of fresh-grated ginger for every ¼ teaspoon of ground ginger. Use an equal amount of boneless skinless chicken breasts.Replace the white sugar with brown sugar or use honey to sweeten it.Garnish with sesame seeds and green onions.Pour chicken over cooked rice and cover with your thickened teriyaki sauce. In a separate bowl, combine cornstarch and water until smooth and gradually stir into the saucepan. Place liquid in a saucepan and bring to a boil. Take the fat out of the reserved liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon).
Remove the chicken, place it on a plate and shred it with a fork. Cook on low for 4-5 hours until chicken is tender. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Place chicken in crock pot on low heat.ĬOMBINE.
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