|Courtesy of Key Ingredient website|
I'm gonna be totally honest here...this dish would take you about 15 minutes in a skillet. Why is it a crock pot recipe? The crock pot makes it too runny (even though I added 2 Tb arrowroot starch near the end). If you are cooking it in the crock pot so it will be ready to eat when you get home from work, you still have to cook the rice...so you may as well just stir-fry it....and include some veg. And since it only needs 4-6 hours...you would have to come home on your lunch break to load the crock.
So, I call "foul" on it being a recipe well-suited for the crock pot. It sorta made soup. It tasted good, and we spooned the runny sauce onto the rice. I'll use the recipe again...but it will be stir fry. That's the only way you're going to get that caramelized-looking chicken you see in that photo.
Even though we don't like dark meat on poultry, I used boneless, skinless, organic chicken thighs for the recipe. I figured it would be more moist, and with the sauce I would never know it was dark meat. That's my theory anyway. Plus it was $2 less per lb. I also added a minced onion, a minced red bell pepper, a couple of minced carrots and a can of pineapple tidbits. Yes, I'm sure this contributed to the soupiness...but why go to all that trouble and then leave out the veg? If it all goes in the same pot, get your vegetables! I think I also put a splash of toasted sesame oil in it too.
Like I said...next time...it will go in a big skillet.
Chicken Teriyaki Crock Pot
|1||lbs chicken, diced|
|1||cup chicken broth|
|½||cup teriyaki sauce|
|⅓||cup brown sugar|
|3||garlic cloves, minced|