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This is the kind of recipe every home cook can appreciate. Especially on a busy day when a person finds him or herself face to face with a to-do list so long it could wrap its self all the way up to the moon and back. You know the kind of day I’m talking about, don’t you. The kind where you find yourself with more activities to squash into 24 hours than should be legally allowed. 🙂
When you find yourself in such a situation eat a big fat chocolate bar, make this Teriyaki Chicken, won’t you? It couldn’t be simpler to put together and tastes wonderful. My whole family gave it two thumbs up. Ah, the sweet satisfaction of feeding a hungry family something fabulous that only took a few minutes to prepare.
Hope you enjoy it!
PS…if you are looking for a Teriyaki Chicken recipe to make on the stove top, give this Teriyaki Chicken and Noodle Bowl a try. It’s one of my all time favorites.
1. Spray the inside of your pretty crock pot with cooking spray. (I used a 4 quart crock)
2. Place 5 chicken breasts into the pot. If you are using chicken that has been frozen, be sure that it is completely thawed before you add it to the crock pot.
3. In a separate bowl combine 1 1/2 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon granulated garlic and 1 t sesame oil. Give it a nice stir to combine and then pour it over the top of the chicken. Cover the crock pot and cook on high for 4 hours, or on low for 7.
4. When the chicken is cooked through and easily shred-able remove it from the crock pot and place in on a plate.
5. In a small bowl combine 3 tablespoon of corn starch and 4 tablespoons of cold water. Pour it into the crock pot and stir it in thoroughly.
6. Take two forks and break the chicken breasts up a bit. I don’t like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken.
7. Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken.
8. Cover the crock pot and let the mixture cook and thicken for 30 minutes.
Serve over brown or white rice. Enjoy!
Ingredients
- 5 chicken breasts (about 3 pounds)
- 1 1/2 C water
- 1 C brown sugar
- 1/2 C soy sauce
- 1 t granulated garlic
- 1 t sesame oil (optional, but wonderful)
- 3 T corn starch + 4 T cold water
Instructions
1. Spray the inside of your pretty crock pot with cooking spray. (I used a 4 quart crock)
2. Place 5 chicken breasts into the pot. If you are using chicken that has been frozen, be sure that it is completely thawed before you add it to the crock pot.
3. In a separate bowl combine 1 1/2 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon granulated garlic and 1 t sesame oil. Give it a nice stir to combine and then pour it over the top of the chicken. Cover the crock pot and cook on high for 4 hours, or on low for 7.
4. When the chicken is cooked through and easily shred-able remove it from the crock pot and place in on a plate.
5. In a small bowl combine 3 tablespoon of corn starch and 4 tablespoons of cold water. Pour it into the crock pot and stir it in thoroughly.
6. Take two forks and break the chicken breasts up a bit. I don't like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken.
7. Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken.
8. Cover the crock pot and let the mixture cook and thicken for 30 minutes. Serve over brown or white rice. Enjoy!
Recipe from Jamie Cooks It Up!
Made this last night and LOVED IT! Any thoughts on how to make the teriyaki flavor stronger/more punchie? I loved the way it turned out, but it was definitely more of a gentle/mild teriyaki. I am such a noob about cooking, I wasn’t sure what might work as a good tweak. Thanks!
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Hi there! I am trying this tonight. I have been a little obsessed with your site for over a month now. I have it bookmarked and have shared it with several people. Everything I have made has been fantastic so I have no doubt this will be too! We love Asian anything so going to serve this over jasmine rice with edamame on the side. Sure the kiddos and hubby will gobble it up! Thanks so much!!!
What can I use instead of granulated garlic? And what quantity?
Tried this tonight and LOVE it! It’s so easy. We did it with thighs and it worked great but it kept falling off the bone while getting it out of the crockpot. Will be trying breasts next time. Thanks so much for sharing!!
this one looks very good. i will definitely try this. thanks for posting
So whats the difference between granulated garlic and minced garlic? Im pretty sure granulated is a dry spice, but will minced work?
Hi, I just made this, this morning before I went to work. I just had the ingredients and not the directions. I accidentally put the cornstarch and water in at the beginning. My daughter is home today and can help me if I have to do something to fix it. Any suggestions how to cook this when I added the cornstarch and water at the beginning? Thank you.
Coleen,
I’m sorry it’s taken me so long to respond! I’m curious as to how it turned out?
Thanks,
~Jamie
I noticed that several people have asked you about the ‘type ‘ of garlic use, and you never answer them. I, too, would like clarification. Garlic powder ? is that the same as ‘granulated” ?
Hi Denise,
Thanks for your question. Granulated garlic or garlic powder will work out great for this recipe.
Best of luck to you,
~Jamie