Sunday, September 20, 2009
Easy Crock-Pot Teriyaki Chicken
5-6 chicken tenders (or up to 3 chicken breasts)
2/3 c soy sauce*
1 1/3 c water*
4 TBSP brown sugar
2 TBSP grated fresh ginger (or 1 1/2 TBSP ground ginger)
2 garlic cloves, minced
Place chicken in slow cooker.
Combine remaining ingredients. Pour over chicken.
Cover. Cook on high 1 hour. Reduce heat to low, and cook 6-7 hours.
Serve over rice.
*This is a pretty salty recipe, naturally, with soy sauce as the base. Kirsten even suggested tinkering with the amounts. We made it with 1 c soy sauce and 1 c water most recently. It's still a little too salty that way, so if you try it, I'd recommend going with the soy sauce and water amounts listed here instead. If you try it before we do, let us know how it turns out!)
Comments from the cook: The picture above is more proof that we really do eat broccoli with everything!
Originally shared by Kirsten Burrup Pratt, a dear friend who made this for us once (who found it online).