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Crock pot teriyaki chicken | by M.D. Photos
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Crock pot teriyaki chicken

Served with medium grain white rice and broccoli.


1.5 lb - 1.8 lbs boneless/skinless chicken breast

6 tablespoons soy sauce (or 1/4 cup + 2 tablespoons)

6 tablespoons honey (or 1/4 cup + 2 tablespoons)

3 tablespoons white vinegar

1 1/2 tsp dried thyme

1 1/2 tsp paprika

1/2 tsp cayenne pepper

1 tsp black pepper


Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, and black pepper in a medium sized crock pot, mix well. Cut up chicken breast into cubes, place in crock pop and turn several times to coat. Cook on low 4.5-5 hrs.


When done, remove chicken and pour remaining juice into a sauce pan. Add 2 tablespoons of all purpose flour to a cup with 1/4 cup warm water, mix well. When juice is at a boil turn down heat and slowly whisk in the flour. Simmer for a few mins until it is thickened. Serve chicken over white rice along with broccoli and pour some of the sauce on top.

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Taken on September 23, 2012