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Two Ingredient Crock Pot Chicken Teriyaki

3.8
(39)
original
Two Ingredient Crock Pot Chicken Teriyaki
Servings:
6
Ready In:
8 hours 5 minutes
Prep Time:
5 minutes
Cook Time:
0 minutes
Wait Time:
8 hours
Spiciness:
0/5

Ingredients

  • 6 boneless, skinless chicken breasts or thighs
  • 1 (10.0 ounce bottle) teriyaki marinade sauce

Directions

  1. Wash chicken pieces. Arrange in bottom of crock pot. Cover with teriyaki sauce. Cook on low heat for 8 to 10 hours.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
25
Total Fat
0g
Saturated Fat
0g
Cholesterol
11mg
Sodium
231mg
Carbohydrate
1g
Dietary Fiber
0g
Sugars
1g
Protein
4g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
11mg

Comments

  • Anonymous
    Anonymous

    B

    about 1 year ago
  • Anonymous
    Anonymous

    8 -10 hours????

    about 1 year ago
  • Anonymous
    Anonymous

    not a good recipe at all! chicken was super dry and it tasted gross. 8-10 hours is 2 hours longer than I cooked it so can't imagine what it would have tasted like after that long, yuck!

    about 1 year ago
  • Jessica
    Jessica

    It probably turned out dry because you didnt cook it long enough. Crock pot cooking is different- you cook the meat til its tough, then cook it some more until its fall-apart tender : )

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Anonymous- I am sorry to hear that this recipe did not work out for you. Crock-pots are designed to cook food on low heat for long periods of time. Most crock-pot recipes cooked on low normally cook from 6-10 hours depending on the dish. It is recommended that chicken cook on low for at least 7.5-8 hours and on high for 6.5 hours to be fully cooked. A few factors that can affect the final product of chicken cooked in a crock-pot are if the meat is frozen, has bones or skin on, and the temperature and cooking time. I advise avoiding cooking bone-in chicken with the skin on in the crock-pot since the skin will affect the taste and texture. Frozen meat CAN be cooked in the crock-pot but the meat will need to cook longer by about two hours and the texture and flavor of the meat might be compromised by using frozen meat. Also depending on what condition your crock-pot is in, it may cook too fast or slow, and therefore affecting the final product. To test this, use a thermometer to check that the liquid is reaching the proper ‘simmering’ temperature of 209 degrees. If your crock-pot takes a long time to reach this temperature or gets there rather quickly, then your cooking times will need to be adjusted. And last, some people just don't like the texture of meat cooked in the crock-pot, and that’s ok! I recommend next time taking these tips into consideration and even browning the chicken in some oil on the stove top for a few minutes before cooking in the crock-pot to help with the texture. And with any appliance be sure and consult your user’s manual or the company website for proper product usage tips.

    about 1 year ago
  • Anonymous
    Anonymous

    So easy and super yummy! I made brown rice and microwavable steamed edemame and it was awesome!

    about 1 year ago
  • Barb
    Barb

    Chef Heather, thanks for the tips on cooking meat in the crock pot. It's something I've always been a little leery of, but everything you said made sense.

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Anonymous- So glad to hear that this recipe was a success for you! Thanks for sharing your side dish recommendations, the edemame sounds like a great accompaniment. Another great way to turn this into a complete meal is by adding one (16 oz) bag of frozen mixed stir fry vegetables during the last 45-60 minutes of the cooking time. Serve the chicken/veggie mixture over rice and you have an easy, inexpensive and homemade version of take-out!

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Barb- Your welcome! Crock-pot cooking is so convenient and makes for easy no fuss meals on busy days; something that I take advantage of on a regular basis this time of year!

    about 1 year ago
  • Ann Marie
    Ann Marie

    Any tips on a good teriyaki marinade? I would love to make this because anything in the slow cooker is good for me, but I know a whole bottle can be full of MSG, sugar, sodium, etc.

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    Ann Marie, are you looking for a recommendation for a good ready-made teriyaki, or maybe suggestions for how to use a little teriyaki extended with other ingredients for a nice marinade?

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Ann Marie- Here is a link to a homemade teriyaki sauce. As always homemade is better than store bought but since a main ingredient is soy sauce be sure and read the label of the brand you choose and use a reduced sodium option. Homemade Teriyaki Sauce: (http://www.foodonthetable.com/recipes/361888-homemade-teriyaki-sauce)

    about 1 year ago
  • Terry
    Terry

    Only 25 calories?

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Terry, thanks for pointing that out! I'm going to submit this to our nutritionist for review.

    about 1 year ago
  • Ellen
    Ellen

    I added 1/4 c. pineapple juice to the teriyaki sauce and it helped buffer the saltiness, next time I think I'll add 1/3 cup. Overall, it was good.

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Thanks for sharing your tip Ellen!

    about 1 year ago
  • Jennifer
    Jennifer

    very basic, but quick and easy!

    9 months ago
  • Anonymous
    Anonymous

    Thanks for all of you great recipes. I just wrote down a bunch of them. I have been crockpot cooking for over 34 year. I have 3 different size crock pots (5 quart Had for over 34 years, 7 quart have for about 6 years, and a 4 quart have for 8 months) I love all of them.

    9 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Anonymous, you're welcome!

    9 months ago
  • Justin
    Justin

    I also threw in a couple of cloves of garlic.

    6 months ago
  • Anonymous
    Anonymous

    I followed the recipe and it did not turn out yummy it turned out inedible. Way overly salty and the chicken was really dry.

    about 1 month ago
  • Elizabeth
    Elizabeth

    The whole family loved this meal. Doesn't get any easier than this!

    29 days ago
  • Elizabeth
    Elizabeth

    In the past, I have always made my own teriyaki sauce (soy sauce, ginger, brown sugar and garlic). This time I used low sodium bottled teriyaki sauce. Yuck! It was not nearly as good as it usually is. I'm going back to my own sauce!

    about 19 hours ago

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