Crockpot – Orange Teriyaki Chicken

Isn’t it obvious that I have become a slow-cooker (crockpot) addict? Now, I’m using the slow cooker/crockpot at least once a week.

I recently purchased a new cookbook called “Not Your Mother’s Slow Cooker Recipes for Two” and I decided to give this Orange Teriyaki Chicken recipe a try. I must say that the flavors of this chicken are so flavorful and they compliment each other well in this dish. I served it over steamed white rice.


  • 4 to 5 boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (rice wine) or dry sherry (I used the sherry for this recipe)
  • 1 tablespoon light or dark brown sugar
  • 1 clove garlic, crushed
  • grated zest of 1 small orange
  • one 1-inch piece fresh ginger, peeled and thinly sliced


  1. Spray the inside of the crock with nonstick cooking spray. Heat a small skillet over medium-high heat and add the chicken pieces in a single layer, with the smooth side (formerly the skin side) down. Cook for 2 to 3 minutes, to form a nice browned surface; turn the chicken and brown the second side. Transfer the chicken to the slow cooker, smooth side up.
  2. Return the skillet to the stove, turn the heat to medium, and add the soy sauce, mirin, brown sugar, and garlic. Stir to heat and dissolve the brown sugar and any browned particles. Immediately pour the mixture over the chicken in the crockpot and add the zest and ginger slices. Cover and cook on HIGH for 2 1/2 to 3 hours. Serve hot over steamed white rice.

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