Friday, October 28, 2011

Crockpot Teryaki Chicken

Mmm! this was so easy, so fast (besides cooking time but that hardly counts) and so yummy! This is definitely going on the repeat list!

From this blog originally:

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 thickened. (this step took several minutes longer than i was expecting, if yours takes a while, be patient)
Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It definitely does not need the full 4 hours time but it was fall apart tender and moist so 4 hours was not a bad thing, just not necessary.

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