Crock-Pot Chicken Teriyaki
- Carbohydrate 44.0343500505633 g
- Cholesterol 79.37866475 mg
- Fat 3.82527791567275 g
- Fiber 1.34141668193602 g
- Protein 29.7398186542774 g
- Saturated Fat 0.988115764083333 g
- Serving Size 1 1 Serving (496g)
- Sodium 1962.63403240456 mg
- Sugar 42.6929333686273 g
- Trans Fat 0.75394362533942 g
- Calories 333 calories
Step-by-step
- Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
- Add chicken to sauce, and toss to combine.
- Pour chicken mixture into crock-pot.
- Cook on low 4-6 hours, or until chicken is cooked through.
- Serve over hot cooked rice and spoon extra sauce if desired.
Substituting light brown sugar with dark molasses yields a deeper caramel profile and alters the viscosity of the reduction significantly. Slow cookers trap moisture inside the vessel, meaning liquids do not reduce through evaporation during the four to six hour cooking window on low heat. Boneless chicken pieces release natural moisture as the internal temperature reaches 165 degrees Fahrenheit, which dilutes the surrounding sauce if too much condensation accumulates. To prepare this dish in advance, combine the raw diced protein, aromatics, and liquids inside a freezer-safe bag for up to three months without cooking. Thaw the frozen contents completely in the refrigerator for twenty-four hours before transferring them directly to the ceramic insert. Leftovers stored in an airtight container remain safe for consumption for up to four days at a temperature below 40 degrees Fahrenheit. Second-day portions absorb additional moisture from the surrounding marinade, making them ideal for repurposing into cold grain bowls or wrapping inside crisp lettuce leaves. Reheating should occur gently over medium-low heat on the stovetop to prevent the sugars from scorching against the pan.
