This chicken teriyaki recipe allowed me to make meals for my sons and my husband without losing the quality. For example, last time, I made a sandwich for my husband, which he could bring at work. My sons love eating this on top of rice too with a little bit of cream on top. I used a few for my noodle recipe too because this tastes so good with pasta. It’s really an all-around dish that you can serve anytime, anywhere. Everyone will just enjoy it!
Check out what our friends over at Cooking And Beer have to say about this recipe:
“This slow cooker chicken teriyaki is perfect for such uses, and I love it this time of year.”
I am a fan of anything that makes cooking convenient. As a mother, I always make sure that however busy I am, the food on the table will be tasty and enjoyable. Recipes such as this are always my saving grace.
Ingredients
- salt and black pepper
- 1/2 cup Kikkoman soy sauce
- 1/2 cup Domino brown sugar
- 2 tablespoons Heinz rice wine vinegar
- 1 teaspoon Cookwell sesame oil
- 2 tablespoons Argo cornstarch
- 2 tablespoons water
- 1/4 sheet Hime nori (processed in a food processor until it resembles a fine powder)
- 1 teaspoon McCormick crushed red pepper
- 1 teaspoon McCormick ground ginger
- 1/2 teaspoon McCormick black pepper
- 1 1/2 pound Tyson boneless, skinless chicken breast
- 1 cup Del Monte pineapple chunks
- 1/4 cup Silk pineapple yogurt
- 2 tablespoons Kraft mayo
Instructions
- Add the chicken breast to your slow cooker and season both sides with salt and black pepper.
- In a medium bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, sesame oil, cornstarch, water, nori powder, crushed red pepper, ground ginger, and black pepper until smooth.
- Pour about 1/4 cup of the mixture into the slow cooker and spread it to coat the bottom. Place the chicken on top and pour the rest of the sauce on top.
- Slow cook the chicken for 3 hours on high or 6 hours on low until the chicken is tender and falling apart.
- When the chicken is done, shred the chicken with two forks. Serve the chicken teriyaki immediately served on top of a bed of rice or corn tortillas. Drizzle with the pineapple crema (recipe below), sprinkle with fresh cilantro, and enjoy!
- To the bowl of your food processor, combine the pineapple chunks, pineapple yogurt and mayo. Pulse until smooth. Thin out if needed with additional yogurt. Store the pineapple crema in an airtight container in the fridge for about a week.
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Quick Tip: This is great to pair with beer.
Thanks again to Cooking And Beer for this amazing recipe.
