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Baked Teriyaki Chicken
November 25, 2007

I make this recipe in a slow cooker and it is simply fantastic. I just put the chicken thighs in, cover with the sauce (exact recipe)and put it on low for at least 5 hours. The longer the chicken cooks the more savory the dish, and the chicken just falls apart (shreds) in the sauce. About an hour before I'm ready to serve I throw in some chopped green pepper, carrots, celery (or whatever vegetables I want to get rid of in the fridge), and then 20 minutes before serving I throw in a can of drained pineapple chunks. The pineapple removes the saltiness and the dish is perfect spooned over rice. Absolutely amazing! I find this recipe foolproof --today I tripled the sauce (made 20 thighs), dropped the bowl and lost most of the sauce all over myself and the floor (GOD what a mess!) and was too lazy to make more so just used whatever was left. It STILL came out perfect!! And if the sauce is too thin I just remove some from the crockpot, add a little cornstarch paste and/or Veloutine gravy thickener, microwave it till it boils and thickens and mix it back in with the rest. Too easy! Thank you for an unforgettable recipe that everyone loves!

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