Slow cooker chicken teriyaki

Chicken second courses Japanese cuisine

It might be my imagination, but somehow there seems to be something magic in my slow cooker that makes things taste that much more delicious than their traditional stovetop versions. It might be magic, or it might be the fact that whatever it is gets to simmer away all day long, low and slow in whatever sauces and seasonings you have in the slow cooker. Take this chicken teriyaki for example. It spends all day in a bath of soy sauce and sugar and ginger and onion, and at the end of eight hours it is tangy tender deliciousness. Plus the kitchen smells like teriyaki heaven. I'm going back to my original theory about the magic.