Teriyaki Chicken – Slow cooker Style

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 1 kg chicken thighs (or 2 chicken thighs per person)
 ½ cup soy sauce
 ¼ cup rice wine vinegar
 ¼ cup brown sugar
 1 can drained pineapple chunks
 1 cup frozen sweetcorn (optional)
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.
 
Label Seal and freeze flat.

2

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 low for 8 hrs or on high for 4hrs
 
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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 kg chicken thighs (or 2 chicken thighs per person)
 ½ cup soy sauce
 ¼ cup rice wine vinegar
 ¼ cup brown sugar
 1 can drained pineapple chunks
 1 cup frozen sweetcorn (optional)

Directions

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.
 
Label Seal and freeze flat.

2

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 low for 8 hrs or on high for 4hrs
 
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.

Teriyaki Chicken – Slow cooker Style

2 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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