| This recipe is liked by 0 person(s). |
Crock pot chicken teriyaki
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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 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 | |
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 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 thickend. Serve with chicken and rice.
Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.