Sunday, January 27, 2013

Crockpot Teriyaki Chicken

•3 to 4 lbs of boneless skinless chicken thighs

•3/4 cup sugar

•3/4 cup soy sauce

•6 tablespoons apple cider vinegar

•3/4 teaspoon ground ginger

•3/4 teaspoon minced garlic

•1/4 teaspoon pepper

•4 1/2 teaspoons cornstarch

•4 1/2 teaspoons cold water

•Cooked rice (Whatever type you like, I used brown rice.)


1.Place chicken in the slow cooker.

2.In a separate bowl, combine the sugar, soy sauce, 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 from the slow cooker.

6.Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs! Now I know why they taste so good. This is another reason I need a fat separator, I just used a spoon to skim the fat...)

7.Place liquid in a saucepan and bring to a boil.

8.Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.

To serve, top rice with chicken and cover with the Teriyaki Sauce.

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