Teriyaki Roasted Chicken

Place chicken in a large zip-top plastic bag, add the marinade, and place in the refrigerator for 24 hours (flip bag over once or twice during this time, to let all of the chicken meat come in contact with the marinade).

After marinating, remove chicken from the bag and let excess marinade drip off (there will be a lot of excess to discard). Place chicken in the slow cooker crock, breast-side down.

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

When done, let the bird rest in the crock; uncovered, for 5 minutes before serving.