crock pot teriyaki chicken

Don’t you love it when you try a new recipe and it’s a winner? All too often I see a delicious looking recipe, buy all the ingredients, and whip it up only to find myself wishing I’d stuck with an “old faithful.” Though that does happen from time to time, the wonderful finds that become classics make giving the new meals a try worth the time and effort. This teriyaki chicken was one of those instances.
This recipe is quick to prepare and very tasty. If you want to make it for yourself, you probably have most of the ingredients on hand. The best part? You make it in the crock pot. Throw everything together in the afternoon and forget about it until dinner time. That’s my kind of cooking.
crock pot teriyaki chicken 2
1 bag of boneless skinless chicken tenderloins or breasts (about 2.5 lbs)
3/4 c. low sodium soy sauce
1/4 c. apple cider vinegar
3/4 c. white sugar
1 t. dried garlic
1/2 t. pepper
2 T. corn starch (or more to desired thickness) combined with 2 T. of water.
3 T. Orange Juice
Place chicken in Crock Pot. Mix soy sauce, vinegar, white sugar, garlic, and pepper together and pour mixture over the chicken. Cook on low for 4-5 hours or until your chicken is tender. After the chicken has cooked, remove the chicken and set aside. Simmer the sauce in a small pan on the stove. Stir in the OJ and then add the corn starch mixture gradually until the sauce reaches the thickness you like.
I served it with white rice and stir fried broccoli.

This recipe is adapted from The Recipe Critic’s version available here.


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