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Tempting Teriyaki Chicken Stew Recipe
Tempting Teriyaki Chicken Stew Recipe photo by Taste of Home

Tempting Teriyaki Chicken Stew Recipe

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I created this dish that combines two of my favorite tastes, salty and sweet. I'm always looking for new ideas for my slow cooker and this one's a keeper! — Amy Siegel, Clifton, New Jersey
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES: 6 servings


  • 1 tablespoon olive oil
  • 6 bone-in chicken thighs (about 2 pounds)
  • 2 medium sweet potatoes, cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 1 medium onion, sliced
  • 1 cup apricot preserves
  • 1/2 cup maple syrup
  • 1/2 cup teriyaki sauce
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  1. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables in a 4-qt. slow cooker; add chicken. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger and cayenne; pour over chicken.
  2. Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken and vegetables to a platter; keep warm.
  3. Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Yield: 6 servings.
Originally published as Tempting Teriyaki Chicken Stew in Taste of Home October/November 2012, p62

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 23, 2014

"Wonderful! Just wish they'd included nutritional info so I could adjust my diet/eating accordingly."

Reviewed May. 25, 2013

"This is way too sweet for me. As for my husband, he made no comment. So I don't think I would use this recipe again."

Reviewed May. 7, 2013

"I threw everything in over my 30 min. lunch break so I skipped browning the thighs. I substituted the 1/2 cup syrup for 1/2 cup honey. I also used Wondra flour instead of cornstarch to avoid the "gloopy" gravy texture.

It had A LOT of flavor. I'll probably serve this over rice or noodles next time."

Reviewed Nov. 25, 2012

"Really easy, with ingredients I usually have in my kitchen. It was a bit salty for our taste, but I think a low sodium teryaki sauce would do the trick."

Reviewed Nov. 19, 2012

"This is pretty delicious, its really sweet. No need for dessert after this for dinner."

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