Teriyaki Roasted Chicken

1. 1

   Place chicken in large zip-top plastic bag, add the marinade and refrigerate for 24 hours (flip the chicken at about 12 hours to ensure the marinade reaches all the meat.

2. 2

   After marinating, remove chicken from bag and allow the excess marinade to drip off (there will be quite a bit of excess to discard).

3. 3

   Place chicken in slow-cooker breast-side down.

4. 4

   Cover and cook on low 6 hours; check for doneness using an instant read thermometer (it should register 170F).

* Per serving · 4 servings · Values may vary.

No additional tips available.