Crock-Pot Teriyaki Chicken

This turned out nice and tasty. Good flavor of Teriyaki in the chicken itself. If you find your sauce a little watery, put the lid of the crock-pot slightly ajar for about the last hour of cooking. This will allow some of the water to evaporate and thicken the sauce a little. I served this with rice and some steamed vegetables. I had a little leftover and the next day I made a salad with the chicken for lunch. Yummy.

Print Crock-Pot Teriyaki Chicken

Ingredients

Sauce: 1/2 Cup Soy Sauce 1/4 Cup Water 3 Tablespoons Brown Sugar 1/4 Cup White Sugar 1 1/2 Teaspoons Garlic Powder 1 1/2 Teaspoons Ground Ginger 1 1/2 to 2 Pounds Raw Chicken, chunked cornstarch to thicken (around 4 teaspoons)

Instructions

1. Add all ingredients to the crock-pot.
2. Cook on low for 2 hours.
3. Remove the chicken from the crock-pot and set aside.
4. Pour the remaining juices into a pan to heat on the stove.
5. Slowly add in corn starch a teaspoon at a time wisking as you add.
6. If the sauce becomes too thick, and in a water a teaspoon at a time.
7. Pour sauce over chicken and serve.

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