Recipe: Crockpot Teriyaki Chicken
This is one of the easiest recipes to date! I am enjoying finding crockpot recipes and tweaking them a bit.
Now the color of this dish doesn’t look so appealing, but it is tasty!
Tender, fall apart chicken thighs with a sweety and salty sauce with tart pineapple.
- 6 boneless, skinless chicken thighs (about 4 oz each)
- 1/2 cup of reduced sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon of minced garlic (1 large clove)
- 2 tablespoons of fresh grated ginger
- 1 cup of sliced pineapple (fresh or canned/drained).
- 2 teaspoons or cornstarch mixed with 1 tablespoon cold water
Mix the soy sauce, brown sugar, garlic, and ginger in the crockpot. Add the chicken and stir around to coat. Then make sure the chicken is evenly distributed in the cooker.
Cover and cook on low for 6 hours.
Break up the chicken with a spoon, which can be done by pretty much stirring it because the chicken is so tender. Turn the cooker on high to bring to a boil, then add the cornstarch/water mixture and stir to thicken up the sauce. I actually transferred to another pot because we were hungry and didn’t want to wait for the crockpot to come to a boil
Then stir in the pineapple and serve. This begs to be served with rice.
Notes: Do *not* add the pineapple in the beginning. Pineapple has enzymes in it that will break down the meat and make it mushy. Also, it will absorb too much of the sauce, so leave it to right before serving.
Nutritional info: Makes 4 very generous servings at about 250 calories (without rice)
** Tip for the ginger. Keep the ginger hand in the freezer, then use a microplane grater to grate the ginger. This makes it easier to grate, not to mention that you always have fresh ginger on hand if you keep it in your freezer!