Teriyaki Chicken in the Crock Pot

  • 12 boneless skinless chicken thighs (about 3 pounds)
  • ¾ C sugar
  • ¾ C soy sauce
  • 6 Tbsp cider vinegar
  • ¾ tsp ground ginger
  • ¾ tsp minced garlic
  • ¼ tsp pepper
  • 4½ tsp cornstarch
  • 4½ tsp cold water
  1. Place chicken in a 4 qt. crock pot.
  2. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
  3. Pour over chicken.
  4. Cover and cook on low for 4 to 5 hours or until chicken is tender.
  5. Remove chicken to a serving platter; keep warm.
  6. Skim fat from cooking liquid or put it through a mesh strainer.
  7. Place liquid in a saucepan and bring to a boil.
  8. Combine cornstarch and water until smooth.
  9. Gradually stir into liquid and stir until sauce is thickened.
  10. Serve with chicken and rice.
  11. Note: I halved the recipe and it still worked fine in my crock pot. I kept the amount of sauce the same and it was done in about 2½ hours.

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