Crock Pot Chicken Teriyaki

Oh, crock pot, how I love you! It's so nice to be able to do other things while you slow cook a meal for my family. Things like baking bread for my bestest friend. Even better, things like coloring and playing play-doh with my beautiful little girl.

This is another Pinterest find where the link leads to nothing. Unfortunately that means I don't know who to credit with the recipe. The recipe was listed in the description of the pin so I just followed it.

It's amazingly simple. Just a few ingredients combined with the chicken in the crock pot make a savory (actually quite salty) sauce that works so well with steamed veggies and brown rice. I just added a bit of cornstarch slurry to thicken the sauce and it was perfect.

I would recommend using low sodium soy sauce as the sauce really was a bit salty for our taste. The only reason I chose to use the soy sauce and not teriyaki sauce is because I had it in the pantry. One less item on the shopping list is always better. I'm sure the flavor is slightly different if you use teriyaki sauce, but the recipe on the pin said to choose one so I chose what I had on hand.

A little different from most crock pot recipes, this chicken only really needs about 2 hours to cook. I'm sure you could let it cook all day, but I didn't find it was necessary. It's a good thing too because I got started pretty late... Bad Sara!

Crock Pot Chicken Teriyaki

Source: Pinterest

1 lb chicken, cut into strips or cubes
1 cup chicken broth (could use low sodium)
1/2 cup soy sauce or teriyaki sauce (could use low sodium)
1/3 cup brown sugar
3 cloves garlic, minced
2 Tbsp cornstarch
1/4 cup cold water

Combine the chicken, broth, soy sauce or teriyaki sauce, brown sugar, and garlic in the crock pot.

Give it a quick stir to combine all the ingredients and cook on low for 2-4 hours.

About 10 minutes before serving combine the cornstarch and water in a small bowl or cup and stir with a fork. Add the slurry to the crock pot, stir, and cook on high for another ten minutes or until the sauce has thickened.

Serve warm over rice and fresh steamed veggies. I used broccoli and carrots but it would be great with some gently steamed shredded cabbage (I like it still crunchy, almost raw), snow peas or sugar snap peas, and bean sprouts as well.