Easy and Delicious Crock Pot Teriyaki Chicken
  • Chicken (Jess used 3 boneless skinless chicken breasts)
  • ½ cup soy sauce
  • ½ cup sugar
  • ¼ teaspoon garlic powder
  • ¾ teaspoon ground ginger
  • 1½ tablespoons red wine vinegar
  • 2 tablespoons oil
  • (Jess used three chicken breasts and doubled the sauce recipe above)
  1. Place chicken in crock pot. Mix all other ingredients together then pour over top of chicken. Cook on low eight hours. (Jane note: I think Jess cooked it for about half that time at high since we started cooking later in the day.) Once chicken is cooked, shred with two forks and mix with sauce. Sauce will seem too thin, but once the chicken is shredded and mixed in it will be perfect.
  2. Serve over rice.
Carol’s notes: I usually double the sauce and just put in some boneless, skinless chicken breasts. My kids only want this recipe for Teriyaki Chicken now. I also substitute – rice vinegar and some of our canned white grape juice and don’t add the oil.
Recipe by This Week for Dinner at https://thisweekfordinner.com/easy-and-delicious-crock-pot-teriyaki-chicken/