Crockpot Teriyaki Chicken

I love my crockpot, but I mainly use it for stuff like soups and stews and dips that need to stay warm, as I believe was its intended purpose.

Since I've been on Pinterest, I've seen no less than 400 million crockpot recipes for non-traditional crockpot foods.  Eggs?  Let's cook them in the crockpot!  Cake?  You can make it in the crockpot!  If Pinterest were to be believed, you might even be able to gestate a baby in one of those magical things.

So when I ran across this recipe for crockpot teriyaki chicken, I was skeptical, yet intrigued.

Wouldn't it be nice do the prep work long before it was actually dinnertime?

Well, it was worth a shot, and it worked out pretty darn well.

I made several modifications to the original recipe.  Here's my take on it.

[Printable Recipe]

3-4 boneless, skinless chicken breasts
1 cup low sodium soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup rice vinegar
1/4 inch fresh ginger root, ground - you can use dried too. Try a teaspoon or so.
3 cloves garlic, minced
fresh ground pepper
2 tablespoons cornstarch
2 -3 tablespoons cold water

Place the chicken breasts in the bottom of your crockpot so they are flat and not overlapping. Mix the rest of the ingredients EXCEPT corn starch and water in a small bowl and pour over top of the chicken.  Cook on low for 4-6 hours.

Remove the chicken and allow it to cool enough to handle.  Do not discard the liquid.  Cut the chicken  into bite sized pieces.  Meanwhile in a small pan, bring the cooking liquid to a boil.  Mix the cornstarch and water  together, then slowly add it to the boiling liquid to thicken it.  Reduce the heat and simmer for 2-3 more minutes.  Add the chicken into the thickened glaze.

Serve over white rice.

Some veggies on the side might be a good idea too.

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