Friday, August 10, 2012

Crock Pot Chicken Teriyaki

You may not know, but when I write recipes, I tend to write in phases. My phase of the moment is creating crock pot meals that can be made fresh or from the frozen state. Crock pots are wonderful things and I have to admit that I haven't used mine nearly enough. Well, that's all about to change for the purpose of this blog. I currently have about seven or eight recipes written (I haven't tested them all yet) and I just can't wait to try them out and share them with you all!

This Chicken Teriyaki is the first one I made and it was pretty darn tasty. The flavor was really good and the chicken was so tender! My son even gave it the seal of approval so I think I might make up a few freezer batches to keep on hand.

Crock Pot Chicken Teriyaki

4-6 frozen chicken breasts
1/2 lg onion, sliced or chopped
1 can pineapples, drained (reserve 1/4 juice for sauce)
1 green pepper, sliced or chopped
1 red pepper, sliced or chopped
1 c carrots, sliced

1/4 c apple cider vinegar
2 cloves garlic, crushed
1/4 tsp ground ginger
1/2 tsp pepper
1/3 c cornstarch
1/4 c or 1/2 c water (use 1/4 c for freezer method and 1/2 c for fresh method)
1/4 c pineapple juice
1 c soy sauce
2 TB honey
3 TB brown sugar
1 TB white sugar

Freezer cooking method:
1. Place all vegetables in a freezer bag with the chicken; use multiple bags if necessary. Freeze until ready to use. (Make sure you label the bag with the food, date and directions.) 
2. When ready to cook, add chicken and vegetables* directly to the crock pot.
3. Whisk sauce ingredients together and pour over chicken and vegetables. (You can make the sauce ahead of time and keep it in the fridge for a day or two or freeze it in a separate container/bag. The cornstarch will settle in the fridge so stir before you add it.)
4. Cook on high for 4-5 hours or low for 7-8 hours.

Fresh cooking method:
1. Place everything in the crock pot .
2. Cook on high for 4 hours or low for 6-7 hours.

Serve over rice. 

*The thinly sliced vegetables will get a little mushy being cooked this long, but they still taste good. If you want them a little more intact, you can add them about an hour or two before the cooking time is done. Freeze them separately from the chicken if adding later!


  1. I'm definitely trying this one now that school is back in session! Thanks!

    1. Woo-hoo! You'll have to let me know how the boys like it. I'll have a sweet and sour version soon, too. Haven't met a kid yet that didn't like sweet and sour! Can't decide what kind of meat though...

  2. it's fantastic. Your Crock Pot Chicken Teriyaki are adorable!
    Would you be interested to share your pancake photos in our food photography site

    It is a food photography site where all foodies around the world submit all food pictures that make readers hungry :)

    1. I'd be delighted but which pancake photos are you referring to? And any reason for those in particular? I looked around the site and it looks pretty cool!