Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken takes about 45 minutes from beginning to end. For $1.73 per serving, you get a main course that serves 6. One portion of this dish contains around 34g of protein, 4g of fat, and a total of 303 calories. It is a good option if you're following a gluten free and dairy free diet. This recipe from Foodie Crush has 279 fans. This recipe is typical of Japanese cuisine. A mixture of soy sauce, green onion, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 70%, this dish is good. Try Slow Cooker Chicken Teriyaki, {Slow Cooker} Chicken Teriyaki, and Slow Cooker Teriyaki Chicken for similar recipes.

Servings: 6

 

Ingredients:

½ cup apple cider vinegar

¼ teaspoon freshly ground black pepper

2 tablespoons cornstarch

3 garlic cloves, pressed or minced

½ cup granulated sugar

Sesame seeds and sliced green onion for garnish

1 teaspoon ground ginger

¼ cup light brown sugar

2 pounds boneless, skinless chicken breasts

½ cup soy sauce

Equipment:

slow cooker

whisk

bowl

Cooking instruction summary:

Place the chicken breasts in a slow cooker and pour in cup water so it seeps under the chicken and set the heat to Low. In a medium bowl, whisk together another cup water and the cornstarch, then whisk in the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger and pepper.Pour the sauce over the chicken, cover and cook on Low for 3 to 4 hours, or until the meat shreds easily with a fork. Remove any fat and shred the chicken. Return the chicken to the slow cooker and stir to coat with the sauce. Turn the slow cooker to Warm until ready to serve. Serve with white or brown rice and garnish with sesame seeds and sliced green onion, if desired.

 

Step by step:


1. Place the chicken breasts in a slow cooker and pour in cup water so it seeps under the chicken and set the heat to Low. In a medium bowl, whisk together another cup water and the cornstarch, then whisk in the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger and pepper.

2. Pour the sauce over the chicken, cover and cook on Low for 3 to 4 hours, or until the meat shreds easily with a fork.

3. Remove any fat and shred the chicken. Return the chicken to the slow cooker and stir to coat with the sauce. Turn the slow cooker to Warm until ready to serve.

4. Serve with white or brown rice and garnish with sesame seeds and sliced green onion, if desired.


Nutrition Information:

Quickview
303k Calories
34g Protein
3g Total Fat
30g Carbs
12% Health Score
Limit These
Calories
303k
15%

Fat
3g
6%

  Saturated Fat
0.87g
5%

Carbohydrates
30g
10%

  Sugar
26g
29%

Cholesterol
96mg
32%

Sodium
1260mg
55%

Get Enough Of These
Protein
34g
69%

Vitamin B3
16mg
83%

Selenium
49µg
70%

Vitamin B6
1mg
60%

Phosphorus
350mg
35%

Vitamin B5
2mg
23%

Potassium
655mg
19%

Manganese
0.33mg
17%

Magnesium
51mg
13%

Vitamin K
12µg
12%

Vitamin B2
0.19mg
11%

Vitamin B1
0.11mg
8%

Iron
1mg
7%

Zinc
1mg
7%

Vitamin B12
0.3µg
5%

Copper
0.09mg
4%

Vitamin C
3mg
4%

Folate
13µg
3%

Calcium
28mg
3%

Vitamin E
0.32mg
2%

Vitamin A
105IU
2%

Fiber
0.43g
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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Related Videos:

Slow Cooker Teriyaki Chicken

 

How To Make Slow Cooker Honey Teriyaki Chicken

 

Chicken Teriyaki Slow Cooker Recipe

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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