Last week we had a little bit of unseasonal weather her in Brisbane. It got a wee bit chilly. What does chilly weather mean to me? It means time to get out the slow cooker! The first thing I whipped up was a big batch of my Moroccan lamb curry then it was time to try out a recipe I’d been saving for even a hint of cold weather – Teriyaki chicken in the slow cooker. As soon as I saw the name I knew I had to make it no matter what.
I’d already committed to the recipe but was even more excited when I saw how easy it was. The only prep work was a bit of measuring and de-fatting of the chicken. I know the slow cooker usually makes the whole house smell amazing but this was almost beyond that. It lived up to it in taste too. It’s definitely a sweet recipe but it was so tasty. We had it plain over rice and it was perfect. I also made some of the leftovers up into a stir-fry with noodles and veges the other night and that was good too. It freezes well so you can keep the leftovers.
There aren’t many ingredients in this recipe and most of them are pantry staples. In fact the only thing I had to buy was the chicken breast because my freezer supply had run out.
Coat the chicken fillets in salt and pepper on both sides and then place them in a single layer on the bottom of the slow cooker.
In a bowl, mix up the soy sauce, honey, tomato sauce, onion and garlic and then pour them over the chicken. I added a cup of water too so that the chicken would all be covered.
If you don’t have any fresh onions (0r can’t be bothered chopping them like me), you can use onion powder instead. I’ve put the option in the recipe.
Turn the slow-cooker on to low and let it cook for 3-4 hours.
I think mine took 4 hours but you’ll know the chicken it ready when it practically falls apart when you stick a fork in it. Take all the fillets out of the liquid and shred them up using a fork. I cut mine into reasonably large pieces.
Once they’re all chopped up, put them back into the liquid.
Dissolve the corn flour in the water and stir it through. Then turn the heat up to high and let it keep cooking with the lid off for about 30 minutes.
You want the sauce to be nice and thick before you serve it so if it’s not done after 30 minutes, keep cooking and give it a stir every now and then.
Serve the chicken over rice or noodles and sprinkle it with sesame seeds. Enjoy!
What about you? Has your slow cooker made a come back yet?
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup honey
- ½ cup soy sauce
- ½ cup diced onion or use ¼ tsp onion powder
- ¼ cup ketchup/tomato sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced (or use ¼ tsp garlic powder)
- ¼ teaspoon chili flakes (optional)
- 4 teaspoons corn flour dissolved in 6 tbsp water
- Trim the chicken fillets of all fat and coat them in salt and pepper.
- Place the chicken in a single layer in the bottom of the slow cooker pot.
- In a bowl, mix up the honey, soy sauce, onion, tomato sauce, oil, garlic and chili then pour them over the chicken.
- Add 1 cup of water if there's not enough liquid in your pot.
- Cook on low for 3-4 hours.
- When a fork can be poked through the chicken very easily, remove the chicken fillets from the pot (leave the sauce).
- Shred them up using a fork and then return them to the liquid.
- Turn the slow cooker on to high.
- Dissolve the corn flour in the water and stir it through the pot.
- Leave the lid off and leave it on high for 30 minutes or until the sauce thickens.
- Serve the chicken over rice sprinkled with sesame seeds.
- Note: chicken can be frozen.