I’m kind of obsessed with teriyaki…teriyaki chicken…teriyaki salmon…teriyaki tofu…I love it all.
I make it with some frequency so it’s a bit shocking that it hasn’t turned up on the blog, yet. But, it wasn’t until this week that I thought to try cooking it in my slow-cooker! You see, I’m very picky about slow-cooker recipes. I’ve tried dozens, but I find that 90% turn out boring and bland. The flavors get muddled after cooking for so long, or something. This recipe, however, is neither boring, nor bland!
Shockingly, it totally worked in the slow-cooker! It’s tangy and sweet, and really freakin’ tasty over some short grain rice seasoned with a little rice vinegar.
The trouble with slow-cooker food is that it all turns kinda brown and boring looking, but I assure you that there is nothing boring about this chicken
Oh! Also, this recipe takes a much shorter amount of time than most slow-cooker recipes (only about 2-3 hours on low), so keep that in mind; don’t start it in the morning and think you can leave it all day. You’ll be left with overcooked chicken!