CROCK POT TERIYAKI CHICKEN

By carvalhohm

Ingredients

• 12 boneless skinless chicken thighs (about 3 pounds)
• 3/4 cup sugar
• 3/4 cup soy sauce
• 6 tablespoons 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
• Hot cooked long grain rice

Details

Adapted from lakelurecottagekitchen.blogspot.com

Preparation

Step 1

Place chicken in 4 qt. slow cooker.

In large bowl, combine sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken.

Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to serving platter; keep warm. Skim fat from cooking liquid. Place liquid in saucepan and bring to boil.

Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.

Serve with chicken and rice.