Foodie Friday – Crockpot teriyaki chicken

Teriyaki chicken – such a simple dish. However, it’s taken me several attempts to find a version that I really like. This recipe is definitely a keeper because the homemade teriyaki sauce is absolutely delicious. However, the sauce didn’t thicken like it was supposed to (or like I expected it to, at least) after I removed the chicken from the slow cooker and added some cornstarch. I’m not sure if that’s because more cornstarch was needed or the Crockpot just wasn’t hot enough to activate it, but I didn’t deem the end result worthy of serving with the chicken. So the lettuce wraps Dan and I assembled by piling chicken and some veggies (carrots, cucumber, celery, etc.) in a leaf of butter lettuce were a little dry without some extra teriyaki sauce on the side. My remedy was a batch of my favorite peanut sauce, but it wasn’t the best flavor combination with the teriyaki. Next time I’ll make an extra batch of the teriyaki sauce that this recipe describes and cook it on the stove until it thickens the way I want. All of that being said, this recipes made some seriously delicious teriyaki chicken. I’m really excited about making this again soon. The lettuce wraps are going to be even better with some extra teriyaki sauce to top them off. I’m looking forward to it already!

INGREDIENTS:
2-3 lb boneless skinless chicken breasts
3/4 c sugar or honey (can be reduced to 1/2 c if desired)
3/4 c soy sauce
1/4 c plus 2 Tbsp cider vinegar
3/4 tsp ground ginger
1-2 tsp minced garlic
1/4 tsp pepper

DIRECTIONS:
Place chicken in the slow cooker, preferably using a Crockpot liner for easy clean up. In a medium bowl, whisk together the sugar, soy sauce, cider vinegar, ginger, garlic, and pepper until the sugar is dissolved. Pour the sauce over the chicken. Cover and cook on low for 4 to 5 hours or on high for about 3 hours until the chicken is tender. Remove the chicken from the Crockpot, place in a large bowl, and shred with two forks. Add some of the leftover sauce from the slow cooker to the chicken to add extra flavor and keep the chicken moist. The amount is up to you. Serve over rice or in lettuce wraps. Enjoy!

Based on Lake Lure Cottage Kitchen’s Crockpot Teriyaki Chicken.

Updated on 1/16/17 to update the ingredients (honey can be used in place of sugar and the amount can be reduced to 1/2 c with good results) and directions (adding some of the sauce after shredding it to keep the chicken moist) based on my personal preference.