It just doesn't get easier than 5 ingredients in the crock pot. The result? Tender, flavorful chicken that totally beats take-out. We recommend serving over rice or stir-fried veggies, garnished with extra sesame seeds and chopped green onion.
Came out like soup, utterly useless as a recipe. Could have used a quarter of the amount of liquid and it would still be soupy. Had to reduce the sauce (if you can call it that) for over 30 minutes to make this even remotely like a sauce. Another problem with the recipe is the time, 4 hours on low is way too long, half that time or less would be indicted to come up with an acceptable result. I would redo this recipe by reducing the amount of liquid to a quarter of what it was, and halve the cooking time to 2 hours, checking it after an hour. Also would add about a half of a cup of scallions AKA green onions thinly sliced on the diagonal at the end.
Why is everybody making this recipe too hard? To avoid it being watery Add less water/broth And use a thicker teriyaki sauce and you do not need brown sugar
The problem is the cooking time. 8oz boneless chicken breasts will be cooked through in 1-2 hours on low (my slow cooker takes 1.5 hours). Diced breast meat will be done in about 1 hour, tops.
Just added a little cornstarch tastes excellent
So, I salvaged it a little. I put the "sauce" in a pan and reduced it. I added peanut butter to make it more of a satay, and red chili flakes to give it some hotness. Sprinkled it with sesame seeds. The sauce is good, but the chicken isn't.
This looked like a simple, good recipe so I made it. And yes, the sauce was thin. I added cornstarch directly into the slow cooker pot, stireed and cooked a few more minutes. I served it over thin, Asian noodles. It just seemed to be missing something. I decided crushed peanuts and green onions would be good toppings. I did not have the green onions, but I liked the crushed peanuts, it helped the dish in my opinion. I'd only make it again if I doctored it up a bit or add toppings. Maybe cook with chunks of onion?
Next time I will use chicken thighs. I see people complain about the sauce being to thin. He's how to fix that without using cornstarch. All you have to do after its done is pour the juice into a deep frying pan and put your burner on high and start stirring. It took about 10minutes and I had a nice glaze and then put the chicken in and stirred it all together and serve!
This turned out NOTHING like the photo. The sauce was like water, I tried thickening it with cornstarch and the taste was terrible. Ended up having to dump all the sauce down the drain and throw together a teriyaki sauce with my own recipe to put the chicken in to make it edible.
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Way to liquid like, had to throw, tasted terrible..
Hii! How much cornstarch do you recommend using?
Add corn starch to the sauce to thicking it up
Chicken turned out very tasty, but the sauce was too liquid-like. Should have been thicker as shown in the picture.
Mine did not even look remotely like the picture shown and didn't taste good either. Usually you can't go wrong with a crock pot meal, but this one wasn't well received in my family.
clindsay, I made this and just took chicken out of liquid then added a little cornstarch to the liquid to get it as thick as I liked then put chicken back in and it was really good. I also added a little ginger powder to it. Hope this help's you out for next time.Babs
Recipe ended up very liquidy. In my experience chicken teriyaki should have a thicker consistency (like the picture above).