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Crock Pot Chicken Teriyaki

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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.

Source: http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.htm

One response »

  1. Woohoo!! First to post on this one! 🙂

    This was good. Only the slow cooker part seemed unnecessary. The sauce recipe is delish and I’ll use it again–but I will probably cook the chicken in a pan on the stove and then just pour the sauce over it. Would take 20 minutes to cook instead of 5 hours!

    Reply

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