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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.


Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

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Raid the pantry and go: Slow Cooker Teriyaki Chicken

Asian food, teriyaki, teriyaki chicken

Trying to feed a family of five and finding something that everyone enjoys can be a challenge sow when I find a recipe I think everyone will enjoy, I go run with it. This next recipe comes from and is made in the slow cooker, but with a few adjustments from the pantry, can be made on the stovetop for a quick and tasty dinner, see helpful hints. We’re all fans of Asian cooking, so needless to say, it was a hit. 
Slow Cooker Teriyaki Chicken
1½ pounds boneless, skinless chicken breasts
1 tablespoon molasses (I used lite corn syrup with a ¼ cup of brown sugar)
½ cup soy sauce
3 tablespoons apple cider vinegar
1 teaspoon fresh ground ginger
1 clove minced garlic (I used 2)
1/8 teaspoon fresh black pepper
2 teaspoons cornstarch
2 teaspoons chicken stock (water may be substituted)
In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper. Place the chicken in the slow cooker and turn a few times to coat well.. Cook on low for 3-4 hours, turning the chicken every hour to ensure even cooking. Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside. Pour the liquid from the slow cooker into a saucepan and bring to a boil.
In a small bowl, whisk together cornstarch and chicken stock until combined and slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer. Allow the sauce to thicken for 2-3 minutes, and add the chicken to the pan. Toss to coat the chicken with the sauce, let heat through and serve over rice or noodles with vegetables.
Helpful hint
I heated the sauce in a sauce pan and set aside while I browned the chicken over high heat with some olive oil in another pan. Once the chicken was browned I put it in a 350 degree oven for about 10 minute to finish cooking. While the chicken was resting, I added the cornstarch and chicken mixture to the sauce and let it thicken. Once the chicken was ready, I sliced it and added it to the teriyaki mixture, brought it back up to temperature and served it with rice and veggies.
To share a helpful hint or comment, send an email to or follow me on Twitter @Cooks_CornerLC.

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