Teriyaki Chicken


The bok choy gets a quick cooking in the slow cooker after the chicken is removed so it remains slightly crunchy and colorful.

Teriyaki Chicken
Photo: Peter Krumhardt
Prep Time:
20 mins
Slow Cook Time:
5 hrs
Stand Time:
5 mins
Total Time:
5 hrs 25 mins


  • 3 - 3 ½ pound meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

  • ¼ cup reduced-sodium soy sauce

  • ¼ cup dry sherry

  • ¼ cup water

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon rice vinegar

  • 2 cloves garlic, minced

  • 6 cup sliced bok choy or shredded Chinese cabbage

  • 2 teaspoon toasted sesame seeds


  1. Place chicken in a 3 1/2- or 4-quart slow cooker. In a small bowl stir together soy sauce, sherry, the water, sesame oil, ginger, vinegar, and garlic. Pour over chicken.

  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Transfer chicken to a serving platter, reserving cooking liquid in cooker. Cover chicken with foil and keep warm.

  3. Stir bok choy into liquid in cooker. Cover and let stand for 5 minutes. Transfer bok choy to serving platter with chicken. Sprinkle chicken and bok choy with sesame seeds. If desired, spoon a little of the cooking liquid over chicken and bok choy.

Nutrition Facts (per serving)

253 Calories
10g Fat
4g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 253
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 92mg 31%
Sodium 513mg 22%
Total Carbohydrate 4g 1%
Total Sugars 1g
Protein 32g
Vitamin C 31.9mg 160%
Calcium 101mg 8%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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