Slow Cooked Teriyaki Chicken & A Dress for the Dance


Slow-Cooked Teriyaki Chicken  |  Brown Rice  |  Peas

This has got to be one of the easiest dinners that I know of & the kids adore teriyaki “anything” so we have a win::win situation.  I started the slow cooker before heading out to school pick-up.  The chicken will be finished before we return home in a few hours…the slow cooker will keep dinner warm for us.  

Max had basketball until 5pm this evening and Mallory & I went shopping for an outfit for her to wear to her very first dance tomorrow night {so exciting}…Happiness is when both you & your twelve year-old daughter fall in love with the same outfit!


Chicken thighs just pulled from the slow cooker & about to go under the broiler for 4 minutes…

Boil some rice & steam some peas…dinner is done!

Slow-Cooked Chicken Teriyaki

  • 1 tablespoon vegetable oil
  • 4 pounds skinless {bone-in} chicken thighs
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated gingerroot
  • ¼ plus 1½ tablespoons water
  • ½ cup soy sauce
  • ¼ cup dry sherry
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons dark molasses
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • 2 scallions, trimmed and cut into thin slices
  1. Heat the oil in a large skillet over high heat.  Brown the chicken thighs on both sides {depending on the size of your skillet, you may need to do this in batches so as not to overcrowd the chicken pieces}.  Transfer the chicken to the slow cooker.
  2. Add the garlic and the ginger to the skillet and heat until fragrant.  Add the ¼ cup of water to the skillet, scraping up and browned bits stuck to the bottom.
  3. Add the soy sauce, sherry, vinegar, molasses & honey, stirring to blend.  Pour this sauce over the chicken in the slow cooker.  Cover and cook on high 2-3 hours, until the chicken is cooked through.
  4. Preheat the broiler.  Transfer the chicken to a broiler pan {lined in foil} and broil 2 minutes per side.
  5. While the chicken is broiling, pour the sauce from the slow cooker into a skillet. Bring to a boil over medium-high heat.  Dissolve the cornstarch in the 1½ tablespoons of water and add to the sauce in the skillet, stirring until thickened. Arrange chicken on a plate and top with some of the sauce.  Serve with rice & peas.
This recipe appears in Art of the Slow Cooker:  80 Exciting New Recipes, by Andrew Schloss {Chronicle Books, 2008}
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