Monday, August 12, 2013

Crock Pot Teriyaki Chicken

This was a yummy dish, slightly too sweet for me though... I think I would cut the sugar back some!  Hubby on the other hand really enjoyed it and said it may be his new favorite meal.  I LOVE the simplicity of it and the fact that I can just throw it all in a crock pot before a busy day and come home to an almost finished meal.  I did double the sauce on this because I wanted to mix it in with my rice a little more.
  • 3-4 pounds boneless chicken thighs
  • 3/4 cup sugar
  • 1/4 cup soy sauce
  • 6 TB apple cider Vinegar
  • 3/4 tsp. ground ginger
  • 1 tsp. minced garlic
  • 1/4 tsp. pepper
  • 4 tsp. corn starch
  • 4 tsp. cold water


    Place chicken in crock pot on lowheat.
    Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl.
    Mix and pour over the chicken.
    Cook on low for 4-5 hours until chicken is tender.
    Remove chicken and take the fat out of the reserve liquid in the crock pot.
    Place liquid in a saucepan and bring to a boil.
    Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
    Pour chicken over cooked rice and cover with your sauce. ENJOY!

    Crock Pot Teriyaki Chicken

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