Slow cookers can’t do everything. As a society, we must acknowledge this. When you throw lots of different parts of a dish in there and then you have a whole dish that is one weird mono-flavor, I don’t think the convenience of a crockpot ended up being worth it. AND YET slow cookers have their uses. Soups, yes. They are great for that. Also anything where the entire dish is intended to be all the same flavor, like a sauce.
And meat! Flavorful, shred-able meat is something I use mine for often.
For instance, downright lovely slow cooker chicken teriyaki. I like it with plain white rice and maybe a vegetable. The most popular dish to use it in among readers is this chicken fried rice.
Slow Cooker Chicken Teriyaki
Serves five to six
4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon sesame oil (or vegetable oil)
1 tablespoon rice wine vinegar (or white vinegar)
4 cloves garlic, minced
1/4 teaspoon ginger powder
1/4 teaspoon pepper
Place chicken breasts in the base of slow cooker.
Whisk together soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, ginger powder, and pepper.
Pour sauce over chicken breasts.
Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken.
Note: This recipe was updated January 18, 2018, but the old version is in the comments!
- 4 boneless, skinless chicken breasts
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon sesame oil (or vegetable oil)
- 1 tablespoon rice wine vinegar (or white vinegar)
- 4 cloves garlic, minced
- ¼ teaspoon ginger powder
- ¼ teaspoon pepper
- Place chicken breasts in the base of slow cooker.
- Whisk together soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, ginger powder, and pepper.
- Pour sauce over chicken breasts.
- Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken.