(Rated 4 out of 5 based on 3 ratings)

Teriyaki Chicken - slow cooker style

by - https://thebatchlady.com/r/3409/

Teriyaki chicken is so easy to make and is a real family favourite. This slow cooker recipe is so fab, give it a go!

Prep Time
Total Time
Difficulty
Intermediate
Cuisine
Japanese
Servings
4

Nutrition (per serving)

Calories
608kcal
Fat
32.2g
Sat. Fat
8.6g
Carbs
45.7g
Sugars
35.8g
Fibre
3.0g
Protein
35.8g
Salt
1,771mg
Ingredients
Serves

Ingredients

  • Chicken thighs
    600 g
  • soy sauce
    0.5 cups (120 ml)
  • Rice wine vinegar or white wine vinegar
    0.25 cups (60 ml)
  • Brown sugar
    0.25 cups (60 ml)
  • Pineapple chunks
    1 can
  • Frozen sweetcorn
    1 cup (140 g)

Method

  1. Add the soy sauce, rice wine vinegar and brown sugar to the bag and mix up, then add the rest of the ingredients to the bag.

  2. Label Seal and freeze flat.

  3. Ready to Eat

    Defrost overnight in the fridge, pour into slow cooker when defrosted and follow cooking instructions below.

    Cook in the slow cooker on for 6-8hrs on low or 3-4hrs on high.

    If cooking in an Aga, cook in top oven (180-200°C) for 15-20 min then in bottom oven (100°C) for 3 hrs.

    Please check chicken to ensure it is thoroughly cooked through before serving as different sizes of thighs may alter the cooking time.

Comments

25 comments
    1. Hi Tara, that would be better but I’d try and get a packet of skinless thighs for this recipe so save you the hassle and wasting some of it. I find when cooking recipes with the skin-on it’s better to brown the skin first in a hot pan, otherwise it risks looking pale and unappetising on the plate, even though it’s cooked. All the best!

    1. Yes you could although it may be a little drier as lean meats usually dry out more when slow cooked. If you want to use chicken breast I would reduce the cooking time by an hour or so to prevent it from drying out. Hope that helps!

    1. Start it off in the oven at 180oc for 15-20 minutes and then turn down the oven to 100oc and cook for 3 hours. Hope that helps

    1. If the sauce is too thin, remove the chicken and pour the sauce into a saucepan, boil it until the sauce starts to reduce and become sticky then add the chicken back in. This can often be the case with slow cooker meals, hope that helps!

  1. Can I leave out the sugar in this recipe? We try to avoid refined sugar where possible. Would maple syrup work if something sweet is needed? Thanks

  2. Hi, Just a quick question and might be a stupid one but my husband doesn’t like actual pineapple so could I just use some pineapple juice instead? Thanks

    1. I would actually just remove the pineapple all together, it adds sweetness but it isn’t essential to the dish! Hope that helps!

  3. Made this with chicken breast and cooked in a pan for 30-40 minutes, added a little cornflour to thicken sauce near end of cooking time, and was really good, everyone liked it, even fussy kids! Great recipe that can be easily adapted, thanks!

  4. I tried this recipe this morning, but halved it, so cooked half today and put the rest in the freezer. Just check on it and it’s very dry. Any ideas on how to make it less dry? I’m sure it will be lovely in sandwiches, but planned it for tea.

    Thank you.

    Ps. Love your recipes!

  5. Can you add extra veg, was thinking pepers, onion maybe broccoli??
    Also, you mentioned a rice pot, do you have a recommended rice cooker?

    1. Yes that would work really well. I got my ceramic rice pot from Jamie Oliver a few years back but they have similar style ones on Amazon, hope that helps!

  6. Is there an alternative to meat Yhat would be good in this recipe? My daughter is vegetarian and I try to match our meals as much as possible.

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