Teriyaki Crock Pot Chicken
February 12, 2014
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Nuts/Seeds, Vegetables, Bok Choy, Asian, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Stove Top, No Eggs, Non-Dairy, Bone-in Pieces more
"This is originally from Better Homes and Garden. However, they used boneless skinless pieces; and, I prefer bone in, skin on chicken thighs. In my opinion, they add so much more flavor. It's a simple dish, with big flavors. I have changed up a few things; but, the basic recipe remained mostly the same. Serve over brown rice; and, I would suggest serving some sauteed green beans or sugar snap peas. This is easy dinner to prepare - perfect for a weeknight dinner."
- Serving Size: 1 (744.6 g)
- Calories 853.9
- Total Fat - 61.4 g
- Saturated Fat - 15.9 g
- Cholesterol - 333.4 mg
- Sodium - 1425.4 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 4.6 g
- Sugars - 4.7 g
- Protein - 61.9 g
- Calcium - 314.7 mg
- Iron - 5.9 mg
- Vitamin C - 78.2 mg
- Thiamin - 0.4 mg
Chicken ... I really prefer to brown the chicken first - it's really worth doing. Now, some crock pots even have a browning feature; mine doesn't. So, let the chicken come to almost room temp, season with salt and pepper; and, saute in a medium high to high heat saute pan, until the skin is lightly golden brown. You are just crisping up the skin. Once the skin has crisped up, transfer to the crock pot, juices and all.
Sauce ... Add the onions around the chicken. Then, add all the other sauce ingredients (except the bok choy and water chestnuts) to the pan you cooked the chicken in (heat off); and, scrape the bottom to get all those good bits up. Then, pour over the chicken and onions.
Cover and Cook ... I used a 4 qt crock pot for 5-6 hours on low heat. And please remember, the newer crock pots cook hotter. My oval pot, took 5 1/2 hours; and, my thighs were very large, and I used almost 3 1/2 lbs.
Once the chicken is tender (it should be almost falling apart); transfer to a serving platter and cover with foil. At this point, I just removed the chicken, not the onions; but, don't worry if you scoop some out.
Finish ... Add the bok choy and water chestnuts into the cooking liquid along with the onions, and stir to combine. Cover and let stand for 5-10 minutes with the heat off - this will wilt the bok choy.
Plate, Garnish, and Serve ... I like family style. A large platter of brown rice; then, using a slotted spoon, add the bok choy onion mix. Top with the chicken thighs; then, spoon the sauce over the top. Garnish with sesame seeds (toasted or not), peanuts, and scallions.
On the side, green beans or sugar snap peas. Carrots would also be really nice as a side dish. ENJOY! Easy and delicious.
Tips & Variations
No special items needed.