Slow cooker teriyaki chicken
When I was younger, my family used to go to a summer camp that was held by my church and its affiliates across the state of Maine, and my mother was one of the two people in charge of the kitchen. While there, somehow or another the now infamous Sticky Teriyaki Chicken was born. The other day I was yearning for it, so I called Mom up for the recipe, and thought I'd give it a chance in my 3 liter slow cooker.
I'm presenting this the exact same way that I did it, and I think it turned out great! Although I might fiddle with it in the future to try and get the "sticky" consistency down. Please note, though, that this isn't a "throw a couple ingredients into the slow cooker and come back in eight hours" recipe, but it is well worth trying, in my opinion.
Marinade: Good for up to five pounds of chicken (My batch was ~3.25 lbs of boneless, skinless chicken breast.)
1/2 cup of soy sauce
1/2 cup of white sugar
1/2 cup of light brown sugar
1 teaspoon of minced garlic (or garlic powder if you don't want pieces of garlic, but DON'T use garlic salt or it will be too salty and completely inedible!)
Combine all that, place with chicken in a zip top bag, and put in the fridge for at least three hours. Overnight is best, but three hours will be enough time to allow the flavors to marry and soak into the chicken.
Pour contents into the crockpot, put it on low, and let it cook for 3 hours. If you have big pieces of chicken (and by that I mean pieces that aren't completely covered by the marinade), put the crockpot on high, flip them over, and let them cook for five minutes more.
x-posted to what_a_crock.
I'm presenting this the exact same way that I did it, and I think it turned out great! Although I might fiddle with it in the future to try and get the "sticky" consistency down. Please note, though, that this isn't a "throw a couple ingredients into the slow cooker and come back in eight hours" recipe, but it is well worth trying, in my opinion.
Marinade: Good for up to five pounds of chicken (My batch was ~3.25 lbs of boneless, skinless chicken breast.)
1/2 cup of soy sauce
1/2 cup of white sugar
1/2 cup of light brown sugar
1 teaspoon of minced garlic (or garlic powder if you don't want pieces of garlic, but DON'T use garlic salt or it will be too salty and completely inedible!)
Combine all that, place with chicken in a zip top bag, and put in the fridge for at least three hours. Overnight is best, but three hours will be enough time to allow the flavors to marry and soak into the chicken.
Pour contents into the crockpot, put it on low, and let it cook for 3 hours. If you have big pieces of chicken (and by that I mean pieces that aren't completely covered by the marinade), put the crockpot on high, flip them over, and let them cook for five minutes more.
x-posted to what_a_crock.