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Crockpot Teriyaki Chicken

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Mmmm, mmm the smell of the soy infused chicken cooking is like heaven to the senses. The chicken thighs were meltingly tender and the sauce was delicious over plain white rice. I love it when dinner can cook itself and I need to remember to use my crock pot more often.

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Rate this recipe 4.5/5 (48 Votes)

Ingredients

  • 12 chicken thighs, boneless skinless (about 3-pounds)
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 tablespoons cider vinegar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon garlic, minced
  • 1/4 teaspoon pepper
  • 4 1/2 teaspoons cornstarch
  • 4 1/2 teaspoons cold water
  • Hot cooked long grain rice

Details

Servings 6
Preparation time 10mins
Cooking time 250mins
Adapted from lakelurecottagekitchen.blogspot.de

Preparation

Step 1

Place chicken in a 4 quart slow cooker.

In a large bowl, combine the 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 a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.

Serve with rice and enjoy!

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