Crock Pot Teriyaki Chicken
5 to 6 lbs boneless skinless chicken breasts, thighs or mixture of both
(if you have a small family or a small crock pot you can cut this recipe in half, or even 1/3 easily)
For the sauce mix the following in a bowl
1 1/2 C brown sugar
1 1/2 C soy sauce
1 1/2 tsp ground ginger (fresh grated ginger works great if you have it as well) or to taste
3 to 4 cloves fresh garlic (chopped) or to taste (you can use garlic powder, dried garlic or another equivalent, but fresh is best)
4 1/2 T white vinegar (rice vinegar if you have it works also)
1/4 C sesame oil (you can substitute olive oil if you don't have sesame oil)
Stir the sauce well and pour over the chicken in the crock pot. I just put the chicken in still frozen unless I am in a hurry. Cook on low for 6 hours or high for 3 hours or until done. Use a fork to shred the chicken and stir it into the sauce. Serve over the rice of your choice. Enjoy!
We buy our soy sauce and sesame oil by the gallon here, so this recipe is easy for me to make. It will still turn out well if you use one or more of the substitutes so don't be afraid to try it if you don't have everything you need. You can cut the sauce recipe in half and still use a large amount of chicken, but we prefer to have enough sauce with it to soak into the rice. This recipe freezes well also. Even with seven of us we always have leftovers, and I just throw the chicken and some sauce in the freezer and it makes a great quick meal when I don't feel like cooking at all. I hope you try it and like it!