Crockpot Chicken in Teriyaki Sauce

Posted in 4 Points, CrockPot, Main Course, Meal Components, Recipes by JenClows on August, 21 at 12:11 pm

Chicken in Teriyaki Sauce
Serves: 6
4 pts (for breasts)

Crissy’s Note: You can also use boneless, skinless chicken breast halves and cook on HIGH for 2 hours. With this change the POINTS® are lowered (168 calories; 2g fat; trace fiber).

3 lbs skinless chicken thighs (about 12 thighs)
salt & pepper, to taste
1/4 cup low sodium soy sauce
2 Tbsp firmly packed brown sugar
1 teaspoons ground ginger
1 clove garlic, minced
2 Tbsp dry sherry
1 small onion, finely chopped

Coat a cast-iron skillet with cooking spray, then spray it a second time. Heat skillet over high heat. When it’s very hot, add the chicken in one single layer. Allow the chicken to cook until it is a deep golden brown, about 2-4 minutes. Turn and brown the other side. Transfer to slow cooker stoneware.

Return the skillet to the stove, lower heat to medium and add the soy sauce and remaining ingredients. Cook scraping up any browned bits stuck to the pan. Pour the liquid over the chicken.

Cover and cook on HIGH for 3-4 hours, until the chicken is cooked through and beginning to brown.

Use a spoon to pour some of the sauce over the chicken. Leave the lid off and cook 1 hour more on HIGH, until the chicken has browned and the sauce has reduced by about half.

192 Calories; 5g Fat (25.3% calories from fat); 26g Protein; 8g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 514mg Sodium

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