Saturday, November 12, 2011

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
 3/4 cup soy sauce;
6 tablespoons cider vinegar
  3/4 teaspoons 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.
Place chicken in a 4 qt. 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 the 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 chicken and rice!!  SO YUMMMMMMMMMMMMMMMY!!

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