I have been running fast this week in preparation for the annual family Labor Day Weekend at the lake. There were bed linens to wash, beds to be made, the refrigerator cleaned, floors moped and an extra table added to the porch so that we can seat fourteen. I have been doing prep work in the kitchen; things that can be done ahead of time like making glazed pecans for salads, blueberry muffins baked and in the freezer, lemon cake layers made and a raspberry curd whipped up for a special birthday cake. There has been little time to think about what’s for dinner.
I have two special friends in Michigan who have come to the rescue with ideas on crowd friendly recipes. My childhood friend Lyla has emailed me several recipes which I will blog about soon. Also my SIL Barb has sent along some recipes. One of the recipes she emailed me was from her friend Linda who is a great cook and is thinking about starting a blog. It is a recipe for chicken teriyaki that is done in a slow cooker. That is just what I needed yesterday when there was no time to cook.
The smell of the soy infused chicken cooking away while I was making beds and vacuuming was like heaven to my senses. I love it when dinner can cook itself and I need to remember to use my crock pot more often. The results were outstanding. The chicken thighs were meltingly tender and the sauce was delicious over plain white rice. If all of Linda’s recipes are this good, I will become an avid follower of her food blog. Thanks Barb for passing the recipe along.
Now here’s a dirty little confession. I couldn’t sleep last night and got up at 4:00 AM and all I could think about was that chicken. I quietly got out of bed and went to the kitchen, scooped out some of the leftovers, microwaved them and enjoyed a bowl while reading my current novel. It was so good. Think I’ll skip breakfast this morning.
CROCK POT TERIYAKI CHICKEN
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.
Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.
That sounds great! I am laughing about you getting up at 4 and having leftovers!
Hugs,
Penny
You have inspired me to get myself BUSY! I have company coming Sept 16th, and have so much to do. I am going to try this recipe soon. I love my crock pot!!
This sounds so good! I may just have to borrow my daughter’s crock pot this weekend.
OH BOY… Love this. Pondering what I have in my pantry (Chicken breasts, I know I do not have any thighs, but I think that is OK… any thoughts???)
as to the 4 AM thing. I got in that habit last year in St Thomas. The world is quiet. I have a coffee and sit on my deck in the dark or with just the party lights on. great time to organize my day and ponder life (or read a good book).
Just make a hobo’s pack with the breasts and place them on the top since they don’t require as high heat or as long to cook it. #CooksCountryTaughtMe
Penny this sounds delicious! gloria
Your chicken sounds wonderful Penny. I love your little morning confession. I wake up sometimes early and can’t go back to sleep. If I had that chicken in my refrig, I would eat some for breakfast too.
Enjoy your company and when they offer to help, be sure to let them. (smile)
Sam
Sounds like I’m not the only occasional very early riser. The dish sounds delicious and I really like your presentation.
Thanks to you and Barb. I’m having a houseful at Thanksgiving, and I know that this recipe will be on the menu. We love anything in the Crockpot that doesn’t taste like it came from the Crockpot. I can tell already that this is the recipe for us. Thanks. Love.
I find myself eating “not for breakfast” foods all the time. I couldn’t resist this chicken either.
Oh…this looks good. I have always found soy sauce to make a great glaze, I usually mix it with honey. I AM going to try this…my crockpot is sitting on my counter from the last meal I made and I am too lazy to put it away!! ;-D
Tell Barb I said Hi!
XO,
Jane
Well my friend, you got tagged… I did indeed make this recipe yesterday. Came out perfect (Chicken breasts, but other than that, your recipe). i posted my version this morning…
http://erecipecards.blogspot.com/2011/08/crock-pot-teriyaki-chicken-ala-lake.html
Yum! This sounds amazing! I love that this is made in a crock pot!
I’m also getting ready for a crowd in the country this weekend but sadly am not as prepared as you. This recipe looks so good. Maybe I’ll throw some in tomorrow before the crowd comes so we can really enjoy it.
Thank you Penny. I know what you meant by the aroma. That was one dish I was glad I made. So easy and delicious.
Did Barb send the other two to you? If so on the pork loin, I would increase the sauce. Very good too with maple syrup and walnuts.
I will see if I can figure out how to start my own blog for family and cooking.
This looks fantastic. I found you on Pinterest, and can’t wait to browse through more recipes!
Aimee
http://www.shugarysweets.com
This looks so good… and easy! Which is always a good thing.
I just started a new blog so I’m browsing others to get ideas! 🙂
http://wishesanddishes.blogspot.com/
Thank you for checking out my blog! My friends have been asking me to create one for quite a while! Thanks too for letting me use your recipe and picture.. I was in such a hurry to eat that I forgot to take a picture!
I linked up here from Pinterest. I’m making this tonight and can’t wait! It looks and sounds delish!!
I am off to make this today! Love your blog!
Going to try this this weekend! Looks so yummy!
This was fantastic! Thank you for the recipe!
Hey Penny, been too long since I visited, but never far from my memory… I remade this (this time with the gravy). I think this is such a wonderful recipe for this time of year. So much happening, so much to do and a few minutes (plus the crock pot time) and you have a winner. featured you in another post today.
And that got me wondering… Kitchen reveal day this year???
my first crock pot meal was not only a success, but easy & so delicious…thanks for the great recipe!
Thank you for this recipe! I halved it and made it today…then struggled not to eat the whole pot!
slow cooker meals are great this time of year!
I have made this recipe twice in the past 7 days. It’s THAT good!
I made this last night… and apparently cooked the thighs too long or too hot… they sorta turned to mush. I had 8 thighs instead of 12… but the flavor was great.
One idea: I made some “Comeback Sauce” from Pinterest to go with it… it was an amazing compliment. In Savannah GA where I used to live they serve Shrimp Sauce with Teriyaki chicken and this is a similar flavor all together. Awesome. Next time I’ll be more careful with the chicken but it was really awesome…
I found this on Pintrest – yum! I think I’ll try adding some pineapple next time.
I re-pinned your recipe and have had over 100 either re-pin or like it. Thanks for such a great recipe!!
This sounds so good I want to make them as an appetizer for superbowl Sunday. I think they would go over really great!
How many does this serve? Looks delicious…can’t wait to make it!!
I just found this recipe on pinterest and can’t wait to try it. Your blog is beautiful and I’m a new follower.
You don’t know me, but I made this recipe last night and it was AMAZING! We had company for dinner and they were all raving about it. It was so easy too! Thank you for a new family favorite!
Mmmm, this was so yummy! I made it last night and it was a hit with the family. My kids asked for seconds which was a miracle because it seems they won’t eat anything these days. My Mother-in-law stopped by and had some and couldn’t stop eating it. Then today I was sad I didn’t have more for leftovers!! 🙂 Thanks for posting!!!
Tried this tonight, and it was pretty good! (Found this via pinterest, btw). I halfed the recipe, and used breasts instead of thighs. I also left out the vinegar, because my bf is allergic to ACV. It ended up being a little too salty for my tastes, but I’m not sure if that’s because I used breasts or because I left out the vinegar or what. I’ll definitely make this again, but I’ll play around with it some 🙂 Thanks for sharing!
Made this last night – it was a hit! Chicken came out amazingly tender and flavorful of course, and the sauce was delish!
I made this a few weeks ago after finding it on Pinterest. I served it over fried rice. It was delcious and so easy! My husband loved it! Making this again tonight with enthusiasm, knowing it will be another great meal!
This looks amazing! Found you through Pintrest 🙂
Loved this recipe! Thanks so much for sharing. Definitely going into my regular recipe list.
I’m sharing this for my “Food Friday” this week. 🙂
http://thelittlewaffleflower.blogspot.com/2012/02/food-friday-crock-pot-teriyaki-chicken.html
Thank you for this recipe! It’s brewing now in my crockpot and smells delish! I’ve never used thighs before — always breasts — so I’m curious to see how this turns out.
Found you via pinterest! 😉
This was a huge hit with my husband, and we will now be trying it in beef and pork form! I have 8 month old twins so anything that can go in a slow cooker is automatically put on the “to cook” list! Thanks so much!
This is so delicious! I was a little worried that it would be too salty because it calls for so much soy sauce, but I decided to try the amount on the recipe. It was perfect. I think chicken thighs are perfect for this. Chicken breasts would work, if thats all you have, but the use of chicken thighs really puts it over the top. Thanks for a simple yet scrumptious recipe! BTW, I found you on Pinterest 🙂
Thanks for the great recipe. I’ve made it multiple times since first discovering it on Pinterest! I use boneless skinless chick breasts (frozen chicken works too), low sodium soy (it would be too salty with reg), and sometimes I throw in veggies, too. It only takes about 3 hours in my crockpot. So good!!
I also found you on pinterest and LOVE this recipe! It’s the perfect combo of flavors- not too salty or too sweet or too sour. 🙂
Like others have said, I found this recipe via Pinterest and made it tonight for the first time. It was excellent!! Thank you for sharing!
I made this tonight. It was very good! I will definitely try chicken breasts next time now that I have something to compare them to. Thanks for sharing!
I am planning to make this tonight. I am looking forward to it since all the comments are saying how great it is. I want to put some come broccoli and carrots in with it to get our veggies in- I hope they turn out.
Looks like very delicious recipe
Just wanted to add another rave review, made this tonight and loved it! So easy and delicious. My husband doesn’t normally get too excited about chicken dishes that i serve with rice and even he said how much he loved it. It will definitely go into regular rotation at my house!
Just made this for supper and it was superb! Thanks for the recipe!
Just made this for supper and it was superb! Thanks for the recipe!
Just made it for dinner! 4 out of 5 loved it, which is about as good of a percentage as possible.
This teriyaki chicken is amazing! Thanks for the great recipe!
This chicken is amazing! Thanks for the great recipe!
Can you put the chicken in frozen or does it need to be thawed? If yo can use frozen, does it change the cooking time?
I would guess that if you put the chicken in frozen it would take longer to cook. But it is a good idea. Add about an hour to the cooking.
I was always told to only use frozen chicken in a crock pot. I turned it on for three hours ( with frozen chicken, ( boneless thighs ) and the crock pot I use automatically goes to “keep warm ” so it was fine while I was at work
I have mae this twice. The first time with fresh chicken, and it was delicious. The second time I started with frozen chicken an cooked it all day on low. It was very good. Nice and easy for a work day.
Penny, I’ve made this twice so far and we love it! My husband kept saying wow as he ate so it’s a keeper.
I’ve posted it on my blog too, linking back to you of course. Thanks!
Yes! This does look so good Lynda. I must try this soon, it sounds perfect for us!
I made this for dinner and it’s GREAT! Thank you for the recipe!
Thank you for this recipe the whole family loved it. My husband and daughter immediately requested this be packed for lunches tomorrow.
How many people does this serve? Looks great!
Hi Diane. It serves 6 to 8.
I am so excited for dinner tonight! I found the recipe on Pinterest (Love that site!!) and realized I had the time, and the ingredients and just put it in the crockpot. I’m going to add zucchini and yellow squash and maybe mushrooms about an hour before it’s done! Thank you so much for sharing!!!
Just wanted to confirm that the garlic and ginger amounts are for fresh ingredients (not powdered). Thanks for sharing – looks amazing. I have some bone-in thighs and drums and I think I might throw them in the crockpot with this sauce – YUM!
This recipe is absolutely amazing! We have fixed this a few times now with chicken breast and there are never left overs! My kids and I LOVE it!!
this was my first Pinterest food item to make – and it turned out well – very flavorful, a bit too salty, I think next time I might half the soy sauce. I LOVED the thigh meat – so tender and juicy.
I made this for dinner and I loved it. Wasn’t going to do the cornstarch sauce, but glad I did. I also poured it over the steamed veggies. This is the best teriyaki recipe i’ve tried. I’ve tried many!!! Easy too.
I’m going to make this on Tuesday since we have a late baseball game. My husband is worried that it will be really sweet as teriyaki tends to be that way sometimes. I’d be interested to see what some of you who have tried it say about that. Thanks!
I made this a few months ago and my 9 year old daughter has been asking for it ever since. When I went in search of a recipe for teriyaki chicken I was also looking for a sauce to go with it and this is the perfect combination. I will be making this again for my family soon.
Found this on Pinterest and have made it several times. I posted about it on my blog, linked back to you.
http://annettefunnyjello.com/crockpot-teriyaki-chicken-recipe/
🙂
Sorry if this comment posts twice, but something happened and I had to sign in to Google to post.
Anyway, I found this on Pinterest and have made it several times. I posted about it on my blog and linked back to you. 🙂
http://annettefunnyjello.com/crockpot-teriyaki-chicken-recipe/
I’ve made this recipe many times. It’s super easy, delicious, and the chicken is tender and flavorful. I serve it with rice and steamed broccoli. This is a popular dinner request from my two boys (8&12). We’re having it tonight and the smell is taunting me now. Can’t wait ’til it’s done to dig in!
I made this yesterday, easy to make and absolutely delicious. I love your blog and your warm and welcoming kitchen. I look forward to trying more of your masterpieces.
I made this last night..So Easy and yummy. And when I woke up this morning the aroma was still lingering, as if it was calling my name. Now I understand why you had to have it at 4am.
This was very good but don’t make the mistake I did. I used chicken breasts instead of thighs and they ended up way overcooked. I’ll use thighs next time or at least reduce the cooking time if I use breasts.
I just made this with what I was thinking was 3 lbs of chicken breast. It only needed to cook about 2.5 hours because the crock pot was less than half full.
I notice in the picture that the chicken has that wonderful, almost grilled/charred bits on it (blackened). The crock pot doesn’t do that, right? Did you sear the chicken before putting it in to get that crispiness? If so, I want to make sure to do that.
You are using thighs, they are dark meat. The liquid turns it darker as well.. No pre-searing necessary =)
Definitely will use low sodium soy sauce next time as it turned out very salty. Other than that this is a keeper. I used bone in chicken thighs and they were fall off the bone perfect. Didn’t need to dirty an additional pot either, just pulled the chicken out, put it on a platter and mixed in the corn starch and water mixture right in the crockpot and it thickened up beautifully. Since the liquid only came about halfway up the chicken it got a braised appearance…I think that’s what the previous commenter thought was char-broiled marks.
Found on pinterest and repinned; this is a popular one.
Lauren Ochoa
How many serving does this make?? Considering halving this for family of 3.
I would halve the recipe. The 12 chicken thighs make a generous 6 servings. But cooking half of the recipe in the crockpot could be a problem unless your crockpot is small. Leftovers are good and you can freeze the rest for another meal.
I would like to try this recipe with chicken breasts. How many chicken breasts would work with this recipe?
I would think you could get about 8 breasts in the Crock Pot. Guess it depends on how big the crock pot is.
I do this same recipe on the stovetop with chicken breasts and a few alterations such as no vinegar, add honey, and swap the white sugar for brown sugar. Comes out wonderfully on the stovetop, but too sticky for the crockpot… My daughter became addicted to Suki Hana Teriyaki Chicken at our local shopping mall. It is the ABSOLUTE BEST around, but gets kinda pricey when you are buying it everyday, so I had to come up with the recipe. I have a pot luck at work and it would make my job much easier when they demand my Teriayki Chicken and wont stick to the crockpot! Thanks!
Made these last week! Just as awesome as describe! LOVED THEM! My husband said ” now we don’t have to go out to eat to get good ribs!” Thanks for sharing!
I have made this recipe several times and we all love it (even my 6 and 4 year olds). This time I made this recipe and then froze it to take camping. We are planning on eating it over rice and having corn on the cob. Hope it comes out good after freezing.
Found this on pinterest and it’s in the crockpot now! Anxiously awaiting dinner time! Stupid question. What’s the green stuff on top?
looking forward to trying this recipe! also wondering what you think about using beef instead of the chicken?
I love Crock Pot recipes especially when the weather in Ct. is in the 90’s. This looks easy and delicious. I use chicken breasts and cut them in half before I cook them. The other day I cooked them 6 hours on low and they were very tender. I usually serve one half of a breast to a person depending on their appetite.
Look delicious! I am going to try this tomorrow! Thank you! Found you through Pinterest!
I made this tonight for my family after seeing it on pinterest. It was a big hit and they asked for seconds.
This looks so great. Could you substitute Splenda for the sugar? I follow a low carb diet. Thanks!
I did this recipe with the skinless/boneless chicken breast on low for eight hours. I also made it with chicken wings on low. The wings cooked in four to five hour time frame depending on the size of the wings. Thank you for sharing your recipe.
This dish was amazing!!!!! So easy! I used 7 chicken breasts and cooked on low for 4 hours! I also mixed some veggies in with the sauce and it was awesome! Thanks for sharing!
For a perfectly cooked boneless chicken thigh:
I have found the best cooking times for a slowcooker and boneless chicken thighs, is to start them on high for 1 hour, and then to switch it down to low for 2 more hours. Depends on how many thighs you have, and the size of your slow cooker, this usually makes perfectly cooked, and still juicy, without over-cooking to paste, or making things dry.
Another thing I do, is to just use a dry rub for the cook time. I add sauce after things are cooked to a perfection, not during the cook. Easier to get all the fat out this way too.
I have absolutely no idea what I did wrong, but mine was brutally brutally salty. I actually had to toss it out 🙁 I followed the recipe exactly, so I am confused! Came here to see if others had the same issue, but it looks like was just me, so I must have made some subtle mistake! I did forget to bring it to a boil before adding the cornstarch, so maybe that would have changed it a bit…. Who knows.
Did you use low-sodium soy sauce? I know it’s not explicitly called for in the recipe, but it might help, since that’s really the only salty ingredient listed.
Did you use low-sodium soy sauce? It’s not explicitly called for but it might help since the soy sauce is really the only salty ingredient listed.
You are right Lindsey, low sodium soy sauce is what you should use. I will try to make that correction in the recipe as shown. Sorry you were disappointed Bella.
DIDI YOU USE REGULAR SOY SAUCE? I DID THAT TO, NOW USE LOW-SODIUM SOY SAUCE!
I add about 1/2 can of the juice (to the soy sauce mixture)from a can of chunk pineapples. Then add some of the pineapples in the chicken right before I serve.
I made this for dinner last night and it was a HUGE hit amongst my four picky eaters ranging in ages from 2 to 14 years old and my husband. Will definitely make this again!
So so so soooooo goood! Whish we had more leftovers. What a gem to find on Pinterest
Made this tonight for my family and it was a hit. I used bone in chicken thighs without skin. Can’t wait to make it again.
I made this and i can’t call it a total success. Too much liquid ends up in the slow cooker for the chicken to become glazed at all. The addition of corn starch to the residual liquid makes it too much like a gravy.
I love your cooking style! I have made SO many of your recipes, thanks! I featured this one on my blog, grab a button if your interested.
http://thesportsmanswife.blogspot.com/2012/08/feed-your-family-friday_10.html
I made this just now for dinner, and I loved it. Very flavorful!! I used cinnamon instead of ginger. Thank you for posting
This looks great! I make a mock Sakkio Japan Chicken Teriyaki, but it literally takes two days from start to finish. Phenomenal, yet very time consuming. I saw this on pinterest and thought I would give it a whirl! I have one question for you, however. Is this, in fact, white sugar you are using in the recipe or brown sugar? I cannot imagine a teriyaki sauce without brown sugar! I will certainly try it if that is the case, though!
It is white sugar, but I see no reason why you couldn’t substitute brown sugar. Or just do half and half. Thanks for commenting.
Would it work using sugar substitute (like Splenda)? I was planning to try making this today with that.
I see another posted asked this question, without answer… I am planning to make this tonight but wanted to substitute Splenda for the sugar. Would this work?
Would love to know if anyone used a sugar substitute….thanks. M
I used splenda…I was out of sugar! Came out yummy!
I used Splenda (I was out of sugar!!) and it came out delicious!
I used white sugar, but brown sugar would be great.
My daughter-in-law made this for us about 2 weeks ago and it was wonderful. It was so good that I’ve got it in the crockpot right now! Can hardly wait til dinner time…
Recipe sounds absolutely delicious!!! But also, WOW, absolutely gorgeous kitchen too!!! I am so jealous!!!
Is Cider Vinegar the same is Apple Cider Vinegar?
Tried this tonight. Excellent recipe! I used what I had on hand.. few bone in chicken breasts and some wing pieces. It was perfect!
Cassandra Garcia- apple cider vinegar is cider vinegar. If by chance its not the same as what the recipe calls for, I used it and mine turned out just fine.
about how many does this recipe approx. serve?
My guess is 6.
I am making this tonight and I can’t wait!! I was hoping someone could give me some advice first….I only have 5 boneless skinless chicken breasts. Do you suggest I cut the recipe in half and put it in the crock pot on low for about 3 hours or so? Any help would be much appreciated!!!! I can’t wait to make it for my family tonight! Thanks!!!
I would cut the sauce in half and check the tenderness after 3 hours. Cook longer if the breasts are not soft.
It’s so spicy.. The info on Crock Pot Teriyaki Chicken Recipes was really nice and the sharing info on making this recipe was with very keen procedural, Thanks a lot.
My crockpot has settings high for 4 hours and low for 8-10…should I use the 4 on high then?
Just leave it on the low setting for the 4 to 5 hours and then either turn it off or set it on the warm setting if you are not ready to eat.
Ok, how badly have I messed this up? All was going well in my food prep while my 6-yr-old was entertaining my 6 month old twins in the living room. By the time I got the chicken cleaned up and put in the pot, both babies were screaming and I ended up thoughtlessly dumping in the cornstarch with the other ingredients. Has anyone else made this mistake? I would have started over but I ran out of soy sauce. It’s only been cooking for 30 minutes now.
Hope it turned out ok. If it happens again, just stir it real well to get the cornstarch distributed and not lumpy.
I make chicken n salsa in crockpot for chicken tacos also cooked a Ham in the crockpot
This looks yummy! Making it for this weekend’s football tailgate. Was just wondering how many people it will serve?
Depends on how many other dishes you serve, My guess is 6 -10.
I have made this a few times already and we love it!!Best sauce I’ve tried.thanks!
I’ve made this a few times already and it’s a family favorite, especially for my husband.best sauce I’ve tried, thanks!
This recipe was wonderful! It’s the first crock pot recipe I’ve tried that was perfect! I halved the recipe, and cooked it for 2.5 hours on low. Thank you!
we really liked this. i made some tweaks based on what i had handy and wanting extra sauce. thanks, penny!
http://cheekydid.blogspot.com/2012/09/cheeky-recipe-crock-pot-teriyaki-chicken.html
Finally! A teriyaki recipe that doesn’t call for pineapple! Thank you!!! 🙂
TERIYAKI, it doesn’t even call for teriyaki?? It sounds delicious though!
Um…the sauce that this makes IS teriyaki sauce. It is homemade instead of premixed in a bottle. Homemade is always the way to go. Don’t go for the bottled stuff.
I make this recipe often, and put slices of red and green peppers, onions and sometimes carrots on top of the chicken. By putting the veggies on the top of the chicken they don’t become soggy from cooking all day long in the liquid. I then put the veggies in the sauce when thickening. I also stop at our local chinese restaurant on the way home and pick up a quart of fried rice. Dinner is ready in no time!
I made this recipe today for a family day – I used bone-in thighs, de-boned them, shredded them, thickened the sauce in the crockpot, put the chicken back in the sauce to simmer. My husband said this is restaurant quality. This one is a keeper! Love this recipe and I’ve started following you on Pinterest! Thank you!
I didn’t realize it was calling for low sodium soy sauce until it was too late! It’s in the crock pot now. Anyway to save it at this point or is it doomed to be ultra salty?
I know my reply is late, but if you ever accidentally over-salt, toss in half a potato. The potato will absorb some of the salt to hopefully rescue your recipe. How did it turn out?
Just heard about this recipe. We are going to try it tomorrow for dinner. If all goes well I would love to feature on my blog for Tuesday Cook Off. Thanks for sharing!!
Is it 4 and a half tsp of cornstarch and water OR Four 1/2 teaspoons of each????
Each.
This question got me a little confused about the recipe. So is it:
1) 4 1/2 tsp of cornstarch and 4 1/2 tsp of water (as in nine half tsp of each)
or
2) 2 tsp of cornstarch and 2 tsp of water (as in four half tsp of each)
4 1/2 teaspoons of each or 4 of each. It is not that critical.
This is a bit confusing to me also. Usually a recipe that requires different measures of the same ingredient would be written as: 4 teaspoons plus 1/2 teaspoon…or am I not understanding the amount the recipe calls for either?
Also, I would like to make the recipe using chicken breast; would that work okay?
Thanks for any help.
Chicken thighs are the most flavourfull, but any chicken with skin taken off and cooked in this sauce would be delicious!
I made this tonight and it was a big hit……..So DELICIOUS…..Thank you!
I made this tonight and everyone really liked it. The chicken was a little dry, but I used chicken tenderloins instead of thighs because that was all I had. I’ll definitely make thighs next time, and maybe cut the cooking time a bit. The sauce was perfect, though!
This looks so good. Question though, can I just use bone in thighs? (removing the skin) I live in Saudi Arabia right now and there is no such thing as boneless thighs. Would it turn out okay? Thakns for sharing!
Yes, bone in thighs should work just fine. This is a very forgiving recipe. Hope you enjoy it.
Is the ginger powdered or fresh ginger?
I used powdered ginger, but you could use fresh.
I used powdered, but fresh would work too.
[…] Baby Pajamas recipe of week is Crock Pot Teriyaki Chicken. This recipe is so easy to make and was such a big hit in our house. I did cut this recipe […]
Thanks! I have the powered so that is what I will use 🙂
[…] 1. Chicken Teriyaki […]
Going to try this tonight! Hope it comes out as good as it looks!!
Family loved it! Turned out great 🙂
I made this last night and my whole family loved it. The only change I made was that I used fresh ginger. Thank you so much for a great recipe! 🙂
Can you use boneless chicken breast instead of thighs?
I think it is worth a try. I have no idea how long they should cook or if they would be dry. Let me know if you have success with them.
I haven’t tried it, but I think it would be fine.
I am Penny’s SIL & when I first made this dish, used the chicken thighs. On a second try, couldn’t find the thighs so substituted with chicken breasts & it was delish. Penny’s dish looks much better than my first attempt as I know I added too much liquid.
I made this last night and it was deeeelicious! Next time I’ll brown the chicken before I put it in the crockpot. I halved the recipe and next time I’ll start the crockpot on high for 1 hr and then 2 hrs on low.
[…] Crock Pot Teriyaki Chicken {Lake Lure Cottage Kitchen} […]
Made this the other night for dinner & it was very good!
I tripled the amount of teriyaki sauce for 5.5 lbs (22 chicken thighs), and kept 1/3 of the sauce to the side to use for stir frying vegetables (3 broccoli crowns, 2 red peppers, 1 pkg of mushrooms, 1 onion, can of baby corn, bamboo shoots & water chestnuts). While reducing the sauce on the stovetop at the end, I also browned the chicken very quickly on each side since it had a boiled look to it.
Prior to stir frying the veggies, I reduced the sauce and thickened it with the corn starch/water combo. I added to the veggies once they were pretty much cooked so that the sauce wouldn’t burn. I added the veggies to the chicken in the crockpot, mixed, and served over rice, yum!
Next time I would reduce the sugar as it was a little tooo sweet, and I would definitely add the veggies each time I make this! Thanks for the recipe!
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Did you garnish yours with chives & parsley? I’m planning on making this today with a mix thighs & breasts.
I know I used chives when I made it and photographed it. Can’t remember if I used parsley too, but you could.
Made this tonight for the fam. I didn’t have any regular sugar (why I don’t know) but I used brown sugar instead. I also only had regular soy sauce. So I did have soy half water instead and just added one more tsp of cornstarch and water in the end. I turned out great, and my hubby told me “Please make this again” Thanks!
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[…] and let the chicken defrost over night, in the crock-pot, already covered with the marinade! The original recipe calls for sugar, but orange juice and zest was a very effective substitute in this […]
Made this today, it was great and my toddler loved it too. I didn’t have any ginger so used 1tbsp of Chinese 5 spice powder. Very easy and great result. Lovely blog (found you via Pinterest).
Don’t have any apple cider vinegar are there any substitutions I can use?
You can use any kind of vinegar you would like.
I’d like to know that too!!!
Any vinegar would do, except maybe Balsamic. Hope this helps.
I used red wine vinegar and it worked just fine.
I made this, using two large chicken breasts, and it was delicious! Utterly amazing. I have some extra sauce, but I’m not complaining!
Janne- I always have extra sauce, so I thicken it all and pour over some fresh steamed broccoli and rice. Put it all on one platter and dinner is served!
this recipe is fantastic!! sooo delicious. I accidentally added the corn starch and water when i first started cooking the chicken, and didn’t notice any problems. Also left the bones with the thighs and found it much easier to remove them after cooking.
Was going to make this tonight but my thighs are still mostly frozen (stupid fridge). I’ve read through several posts and just want to confirm my plans (since I have an extra day). I am only using 5 thighs, should I cut the recipe and cook time in half? I notice that even though the package said boneless, there still seems to be a nub there. Is it crucial to remove it? Also, I’ve read several recipes calling for brown sugar so I was prepared to use that, but notice that this recipe calls for regular sugar. I’m hoping this won’t matter much. Also, I have only regular soy sauce, but noticed someone below mixed half regular soy, half water. Will it really make a difference? Sorry for the barrage of questions! I am a cooking novice, especially when it comes to crock pots. Thanks for any help.
To answer your questions Bobbie, I would cut the recipe in half, but keep the cook time close to 4 hours. Don’t worry about any attachments on the thighs. Either brown sugar or white is fine. Regular soy sauce would tend to make the dish saltier. I would use 2/3 soy to 1/3 water or orange juice. Good luck. This is a forgiving recipe.
Thanks Penny! I am very excited about making this tonight!
I’ve made this a few times and absolutely LOVE IT! I’m planning on making it again this weekend. However, I’ve struggled with the sauce being too runny. Even after boiling and adding the cornstarch/water. Any ideas? Did anyone else have this problem?
My sauce was not thick, but it was kind of velvety. Maybe you could add an extra teaspoon of cornstarch.
If you add the cornstarch and water then cook the thickened sauce too long…it will thin out and become runny. Instead, add the cornstarch and water closer to the time you intend to take the chicken out to be served.
I have made this a few times. The first time I forgot to thicken the sauce with the cornstarch. It was good but not thick enough. I think next time I will stir fry some veggies to go with it. My family loves this. I used fresh ginger because that is what I had on hand and I prefer the fresh. Just a little tip, you can throw ginger in the freezer and then grate it still frozen when you need it for another recipe. Then just throw it back in the freezer until next time.
I substituted boneless country ribs and this was wonderful. I cooked on low for 8 hours. This is one of our favorites now.
You could make this same recipe if you don’t have a crock-pot by browning your chicken in a large skillet or wok, then preparing the sauce ingredients and pouring it over the chicken. Allow the chicken to cook thoroughly in the sauce over a low heat, then thicken it with the mixture of cornstarch and water to serve over plain white rice.
I AM GOING TO TRY THIS NIGHT. ITS MY HUSBANDS BIRTHDAY N HE DESERVES SOMETHING SPECIAL. LOVE YOUR SITE
Thanks Cherie. Happy birthday to your husband. Hope it like this.
just mixed this all together and put in the crock pot so husband can turn it on at noon tomorrow, did not have low sodium soy sauce so only put 1/2 of soy sauce that’s recommended and the other 1/2 water so its not so salty. wish me luck.
I made this tonight and it is delicious and was very easy…I like both things…delicious and easy. I did use steamed wild rice rather than white rice but otherwise…followed the recipe.
how long did u have to boil the sauce to get it to thicken up? mine was runny also and had to put a lot of cornstarch in it to fix it
Not long. The sauce does not have to be thick. It should be velvety and just lightly coat the chicken.
I MADE THIS RECIPE AND IT WAS AMAZING THE SAUCE CAN BE USED FOR BBQ. GREAT RECIPE! THANK YOU
Would it work to put this together the night before and put in the refrigerator and add frozen chicken in the morning and just cook a little longer?
We had this for dinner and all night, everyone just kept on saying that it was so good, that we should probably have it again for tomorrow. I guess that is not a bad idea right? Thank you for sharing this amazing recipe. Please keep on posting more savory dishes.
This was so good! I only had 4 thighs (1/3 the recipe), but only reduced the sauce ingredients to 2/3 the recipe. It was so good that husband and my kids both loved it; even the kid who doesn’t usually like chicken!
this is going to be my first time making this for my family hope its good
I made this with regular soy sauce an I am now at work dreading the salty mess I will be coming home to. When I go to thicken the sauce can do you think if I add water and a little more cornstarch it won’t be so salty?? Please help!!
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I made this recipe last time, and all we had was a 5 pound package of chicken breast (bones and skin in) so I de-frosted it, skinned, and deboned em. After reading about the saltyness factor being a problem, instead of testing this theory and ruining a whole batch, I just used 1/2 cup of (normal) soy sauce, and 1/2 cup of water, and it came out fantastic! I also had it sit in the crockpot the night after so it had an extra day to soak up the juices, and that was the best decision I could of made. I’m about to make it again right now this time finally using the boneless and skinless breasts. 🙂
I was hoping for my sauce to come out as more of a glaze like in your photo… But the end result tasted as good. I’ll keep trying this recipe until it looks like yours 🙂
Is this done in a slow cooker??
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I tried it at home but still taste was not exact also was not that bad. acheter des graines
Granulated sugar or brown sugar?
I’m trying this for the first time right now. I will repost later on how it turns out. My fingers are crossed.
Would the cooking time be the same for boneless breasts?
Too much vinegar. I followed the recipe to the letter, and it was not good.
This was awesomeness..SO YUMMY! I will do this often!! Thanks
So much easier than i thought and so yummy! We add veggies for a complete meal!
I just made this for my family and they are completely in love. It was delicious! Definitely added to the winners list.
Exceptional websites…
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Hi Penny,
Your Teriyaki Chicken is always a huge hit with our family. My hubby loves it!
I am doing a round-up of our favorite freezer-to-crock pot recipes, and I
was wondering if I could include an image from this recipe in my blog
post. (Linking back to this recipe, of course!) Thank you!
(http://pinspiredhome.blogspot.com/)
Thank you for the permission! The round-up can be found here. http://pinspiredhome.blogspot.com/2013/11/stock-your-freezer-freezer-to-crock-pot.html
This recipe has become one of my families favourites!! So simple, and so delicious! I stir fry some snap peas and serve the chicken on a bed of rice and the snap peas! A keeper for sure! Thank you for sharing it!
I know this is really late to add but the 4 1/2 tsp is equal to 1.5 TBSP for anyone having trouble with the measurements
This was super yummy! I got a thumbs up from the hubs AND from my little brother (who normally turns up his nose at anything remotely Asian)! Thank you for posting! It was our perfect Chinese New Year dinner!
I tried using flour instead of cornstarch. Used 8 teaspoons since iread conversions of cornstarch to flour on some website. When I tried using it, it didn’t thicken my sauce. It became lumpy. What can I use in replace to cornstarch.
The dish still came out great. Recipe and tase is Very close to a Filipino dish called adobo only this is sweetener because of the sugar.
arrowroot powder can be substituted exactly for corn starch. Either way, flour or starch, make sure you mix it with cold water really well before adding it to a hot dish.
I made this tonight and my husband loved it. I did half the recipe and only cooked it for 3 hours on low, however the chicken was still a little dry:( The flavor was so good though that I will certainly try it again!
Made this last night and it was awesome! My only change was to use boneless breasts. I told all my friends about it here https://www.facebook.com/BacktoBasicsMom Thanks!
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Just made this and loved it. The sauce tastes delicious and thickened nicely.
This is so good! Making it for the second time today!
this is my favourite crock pot meal. I do less sugar and have found it doesnt impact the taste 🙂 SO GOOD!
Thanks Jenny!
Do u mean cups of water or teaspoons?
this was so good and easy.
I put brown sugar but reduced to 1/2 c
It is a keeper
I must say you have very interesting posts here.
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First of all I would like to say excellent blog! I had a
quick question in which I’d like to ask if you don’t mind.
I was curious to find out how you center yourself and clear your thoughts before writing.
I’ve had a hard time clearing my mind in getting my ideas out.
I do take pleasure in writing however it just seems like the first
10 to 15 minutes are usually wasted just trying to figure out how to begin.
Any ideas or hints? Kudos!
Thanks for your compliment Nanoo. I agree writing is not always easy. Sometimes I have a direction that I know I want to pursue and that makes it easier. But there are days when I don’t feel inspired. In that case I just put down the first thing that enters my head and keep writing until it all comes together with lots of edits. Keep it up.
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I am still making this more than 7 years after I got it in my mail! Friends and family LOVE it and it’s an easy meal for a casual dinner for company. I have halved the recipe for just hubby and myself and I have doubled it for a group of friend. For company I parboil sugar snap peas, drain well and then saute for a few minutes in olive oil and garlic for a side dish and have edamame in the shell as an appetizer. I love this teriyaki chicken recipe.
Stick with thighs, though ~ the breasts tend to get a bit tough. The thighs melt in your mouth.
Making this for dinner again tonight ~ for about the 30th time in 8 years! My husband and I love this recipe. I love it, not just for the flavor, but for the ease in preparation. It takes about 3 minutes to prep, then just 4-5 hrs. in the crockpot. LOVE THIS.
I first made this recipe 10 years ago and am still making it a few times a year. It’s one of my husband’s favorite meals. We had it again tonight and so delicious! I’ve probably made it at least 30 times in 10 years. In the past 10 years, I have lived in Mazatlan, Mexico, moved to Arizona, now live in Georgia, got married and acquired 4 dogs. The only thing that remains constant in my life is this recipe!
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Not sure what all the rave is about. Followed the recipe to the tee. This review is based on the recipe as written – NO ADJUSTMENTS not even a little more water to mix in the starch to “water down” the sauce a bit.
Sauce was a bit too thick and the chicken was a bit tasteless.
This was not even close to Mo Bettahs!
And Mo Bettahs tends to “burn” the chicken? Those are grill marks and at the tips, it is the fat charing up a bit. And what’s wrong with a little char on the chicken coming off a grill? Nothing nothing nothing.
The teriyaki sauce at Mo Bettah’s is a thousand times better. The chicken is better, etc., etc.
Anyway, I did like how easy it was to make but won’t be using the crock pot again for this. I’m going to grill those little thighs and even char them a bit at the tips! And I’m definitely going to find a better teriyaki sauce. That’s for sure.
So, the recipe was okay not great. Mo Bettah’s is still mo bettah. Not sorry!
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