Clean Slow Cooker Teriyaki Chicken Drumsticks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 tbsp Soy Sauce .25 cup Honey 4.5 tbsp Argo Cornstarch 1 clove Garlic 2 tsp Ginger Root 3 tbsp chopped Scallions, raw 1 tbsp Sesame Seeds 12 thigh, bone and skin removed Chicken Thigh
Directions
In a large slow cooker, whisk to combine soy sauce, honey, water, cornstarch, garlic and ginger.
Preheat large non-stick skillet on low - medium heat and add chicken. Cook for 3 - 4 minutes per side, turning once. I first dipped the drumsticks in the previously prepared mixture in a slow cooker, therefore it caramelized and charred a bit. It's optional though. Transfer chicken to a slow cooker, cover and shake it around to coat the chicken in mixture. Cook on Low for 6 - 8 hours or on High for 3 hours.
When chicken is ready, turn off the slow cooker, open the lid and wait for 10 minutes to let the sauce thicken as steam evaporates. Using tongs or spatula, gently move the drumsticks around to coat in the sauce. Because you might be cooking for different lengths of time therefore accumulated liquid in the slow cooker will differ. I cooked on High for 3 hours and added 3.5 tbsp cornstarch in the beginning, and another tbsp afterwards. You can always adjust the thickness of the Teriyaki sauce by adding a bit more cornstarch and cooking it on High covered for 10 minutes or so. If the sauce is too thick, add a bit water. Serve chicken hot with brown rice, garnished with sesame seeds and green onions.
Storage Instructions: Refrigerate covered for up to 5 days of freeze for up to 6 months.
Serving Size: 2 thighs each
Number of Servings: 6
Recipe submitted by SparkPeople user IMASWEETIE27.
In a large slow cooker, whisk to combine soy sauce, honey, water, cornstarch, garlic and ginger.
Preheat large non-stick skillet on low - medium heat and add chicken. Cook for 3 - 4 minutes per side, turning once. I first dipped the drumsticks in the previously prepared mixture in a slow cooker, therefore it caramelized and charred a bit. It's optional though. Transfer chicken to a slow cooker, cover and shake it around to coat the chicken in mixture. Cook on Low for 6 - 8 hours or on High for 3 hours.
When chicken is ready, turn off the slow cooker, open the lid and wait for 10 minutes to let the sauce thicken as steam evaporates. Using tongs or spatula, gently move the drumsticks around to coat in the sauce. Because you might be cooking for different lengths of time therefore accumulated liquid in the slow cooker will differ. I cooked on High for 3 hours and added 3.5 tbsp cornstarch in the beginning, and another tbsp afterwards. You can always adjust the thickness of the Teriyaki sauce by adding a bit more cornstarch and cooking it on High covered for 10 minutes or so. If the sauce is too thick, add a bit water. Serve chicken hot with brown rice, garnished with sesame seeds and green onions.
Storage Instructions: Refrigerate covered for up to 5 days of freeze for up to 6 months.
Serving Size: 2 thighs each
Number of Servings: 6
Recipe submitted by SparkPeople user IMASWEETIE27.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 6.2 g
- Cholesterol: 114.5 mg
- Sodium: 1,022.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.4 g
- Protein: 28.5 g
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