Teriyaki Roasted Chicken

• 1 (3 -4 lb) roasting chickens
• 1 cup bottled teriyaki marinade

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. 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. Place chicken in slow-cooker breast-side down.
4. Cover and cook on low 6 hours; check for doneness using an instant read thermometer (it should register 170F).

roasting chickens, teriyaki marinade

Taken from www.food.com/recipe/teriyaki-roasted-chicken-128700 (may not work)