Sunday, August 10, 2014

Slow Cooker Teriyaki Chicken

This is the last recipe from my sister, but I KNOW that I'll be trying this one soon! It sounds so good and so easy!  With school starting, it will be a perfect, quick, and easy meal for busy weeknights. My sister used this for the chicken in the fried rice recipe I posted last week.

This recipe came from


12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
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.  Serve with chicken and rice.
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