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
    1 kg
  • soy sauce
    0.5 cups (120 ml)
  • Rice 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 high or 3-4hrs on low.

    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

3 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!

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