Saturday, March 8, 2008

Honey Teriyaki Chicken in Crockpot

For this recipe, I begin with frozen chicken thighs (boneless, skinless) but you can easily substitute chicken pieces or breasts if you like. The sauce is easily doubled, so I try to fit as much chicken into my slow cooker as possible so I can have extra to use throughout the week. For the sauce recipe below, I use about 10 chicken thighs, or about 2 pounds.

Since I rarely work from a recipe, my Honey Teriyake sauce changes each time. But it is basically:
  • 2 tablespoons melted butter
  • 2 tablespoons ginger dressing or 1 teaspoon fresh grated ginger
  • 3 tablespoons honey
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons teriyake sauce
  • salt and pepper to taste
You can easily increase or decrease or even omit any of these ingredients and still have a wonderfully flavorful sauce. Just make sure you test it before adding to the crock pot.

Add chicken thighs (still frozen if you like) to crock pot, then pour sauce over chicken. Set to High (4 hours min if using thawed chicken or 6 hours min if using frozen). After a few hours, work the frozen chicken apart with a spoon and redistribute sauce over all chicken.

This chicken can be sliced and served over fried rice, regular rice, noodles or a garden salad. Extra chicken is great on sandwiches or stir fries later in the week.

2 comments:

Shanda said...

Thank you so much for blogging this recipe. I did a search today for "honey chicken in the crockpot" recipes and this came up. I am so excited to try it tonight!

Deb said...

Shanda, thanks so much for your comment! This is one of my favorites because there is no thinking involved, LOL!