Ingredients:

  • 12 chicken thighs without the bones (about 3 pounds)
  • 3/4 cup brown sugar
  • 3/4 cup soy sauce (preferably low salt)
  • 6 tbsp cider vinegar
  • 3/4 tsp grated ginger
  • 3/4 tsp garlic, minced
  • 1/4 tsp black pepper
  • 4 1/2 tsps cornstarch
  • 4 1/2 tsps water
  • cooked rice

Directions:

  1. Place chicken in crockpot.
  2. Mix sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
  3. Pour sauce into chicken crockpot.
  4. Cook on low for 4-5 hours – chicken should be soft.
  5. Take out chicken and place on serving dish.
  6. Degrease fat from sauce with a flat spoon.
  7. Place sauce in another pot, and boil.
  8. Mix in cornstarch and water, stir until combined, and sauce is thick.
  9. Place chicken on top of rice and pour sauce over.

 

From http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html


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