THIGHS*****Orange Teriyaki Chicken - Slow Cooker

By Unblond1

Very tasty and easy to make.

I used the leftovers for Indonesian Rice Bowl and few days later, which was super as well.

Ingredients

• cup teriyaki sauce OR:
• 4 servings
• 1/2 lb. skinless, boneless chicken thighs (I used a pack of skinless, boneless from Tarinis - 4 pieces)
• TERIYAKI SAUCE:
• 1/4 cup Japanese soy sauce
• 2 tbsp. mirin or sherry
• 1 tablespoon brown sugar
• 1 cloves garlic, crushed
• 1 tablespoons minced fresh or grated raw ginger
• grated zest and juice of 1 orange
• pinch of red pepper flakes
• (I used 1/2 of this sauce and 1/4 cup of bottled sauce (from HomeSense) that I had on hand - either/or will work)

Details

Servings 4

Preparation

Step 1

* Spray the inside of the crock of the larger slow-cooker with non-stick spray.

* Rinse the thighs and pat dry. Season with salt and pepper and saute over medium-high heat in a tablespoon of olive oil until browned on both sides.

* Place the chicken in the cooker, smooth side up.

* Drain any remaining oil from the pan and add the sauce ingredients to the skillet (if making from scratch) over medium heat and stir to dissolve the sugar and blend the ingredients.

* Grate the orange rind into the sauce, pour the sauce over the chicken then cover and refridgerate overnight, if making ahead. Bring to room temperature before proceeding with recipe.

* Cover and cook on high for 2 1/2 to 3 hours. (This really is long enough on high. I started it about 2:30 in the afternoon, after letting it sit on the counter for a couple of hours, and by 5:30 or so I had to turn it down to low because it was basically done. You can still start it that early and turn it down when done, it didn't suffer any for it)

* Serve hot, with steamed rice and roasted baby bok choy or other green vegetable.