Of course, this title is a play on words. If you really want quick teriyaki chicken, you should make it on the stove. If you want “quick” teriyaki chicken, make it with boneless, skinless chicken pieces in your slow cooker. (If you want even slower teriyaki chicken, make it with bone-in chicken thighs, drumsticks, or wings.) Julie learned several teriyaki tricks incorporated here from Atsuko Ishii, a California friend from Tokyo. Atsuko likes to use the domestically produced Hakusan sake for cooking. Mirin is a sweet Japanese cooking wine. Atsuko cautions you to be sure to read labels so that you buy genuine mirin, not the so-called imitation mirin that is also sold. The difference in flavor is dramatic. Low-sodium soy sauce works fine in this recipe. Be sure to buy naturally brewed soy sauce (sometimes called fermented). Serve this with steamed medium-grain rice.