Slow Cooker Teriyaki Chicken Drumsticks Meg's Everyday Indulgence

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Step Four - Cover and cook on HIGH for 3 hours or LOW for 5-6 hours or until the chicken is tender and shreddable and the sauce has thickened. Step Five - Remove the chicken from the slow cooker to a medium sized bowl and shred using two forks into larger pieces. Step Six - Stir the shredded chicken back into the homemade teriyaki sauce.

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In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks.

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Instructions. Place Drumsticks in Crock Pot. Cook drumsticks in crock pot on HIGH for 3 hours. After 3 hours, remove lid and drain juices. Pour entire bottle of teriyaki sauce over drumsticks, and cook on HIGH for 30 more minutes, or until done.

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Add the chicken breasts to the bottom of your slow cooker in a single layer. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through.

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Instructions. Place chicken drumsticks in slow cooker. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ground ginger and black pepper. Pour over the chicken and toss to coat. Cook on low for 4 hours. To thicken the sauce: whisk together cornstarch and water. Stir into slow cooker.

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Line a baking sheet with foil and lightly spray with non-stick cooking spray. Place the chicken on the baking sheet and broil for 5 minutes on each side. Place the chicken in the slow cooker in an even layer. In a medium bowl whisk together the brown sugar, soy sauce, dry sherry, honey, ginger, garlic powder and onion powder.

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Instructions. Place the chicken in the slow cooker. Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved. Pour the sauce over the chicken. Cook the chicken on LOW for 5-7 hours or on HIGH for 3-4 hours. Transfer the chicken to a plate and shred the meat.

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In a medium bowl, whisk together another ¼ cup water and the cornstarch, then whisk in the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger and pepper. Pour the sauce over the chicken, cover and cook on Low for 3 ½ to 4 hours, or until the meat shreds easily with a fork. Remove any fat and shred the chicken.

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Whisk chicken broth, teriyaki sauce, brown sugar, and garlic together in a large bowl. Add chicken and toss until well coated. Transfer mixture to a slow cooker. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least.

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Place chicken breasts on bottom of slow cooker. Combine soy sauce, vinegar, honey, brown sugar, and garlic in a small bowl or measuring cup. Pour over chicken breasts. Cook on High setting for 3 to 4 hours or 6 to 8 hours on Low setting, until chicken breasts are tender.

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Place the chicken drumsticks in a large Ziploc bag. Then pour the sauce, being sure to coat each drumstick with it. Then place the Ziploc bag in the refrigerator for at least 2 hours. Remove chicken from the Ziploc bag, and place it in a slow cooker. Add 1 cup of the marinade in the slow cooker and cook on high heat for 4 hours.

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Slow Cooker. Add the chicken legs to the bottom of the slow cooker. In a small bowl, mix together sauce ingredients. Pour sauce on top of chicken legs. Cook HIGH 2-3 hours or LOW 4-6. Garnish with sesame seeds & green onions if using. Instant Pot. Add the chicken legs to the bottom of the pressure cooker.

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Place the chicken breasts in a slow cooker. In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar. Pour the soy sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours. Remove the chicken from the slow cooker and shred with two forks.

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Instructions. Combine the soy sauce, maple syrup, rice wine vinegar, ginger, garlic, and sriracha on the bottom of the slow cooker. Whisk together to combine. Add the chicken breast to the slow cooker and toss it in the sauce. Cook on HIGH for 2 hours, or LOW for 4 hours.

Slow Cooker Teriyaki Chicken Drumsticks Meg's Everyday Indulgence

Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat. In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit.

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Cover and cook on HIGH for 4-5 hours or on LOW for 8 hours. Remove the chicken from the slow cooker place it in a large bowl and shred with two forks. Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan and place on the stove over medium-high heat. Bring to a simmer.