Tuesday, June 26

Crockpot Teriyaki Chicken

It's me again, sharing another crockpot recipe in the summer. It seems the majority think your crockpot can only be used during the cooler months but I am very attached to mine and continue to use it year round. It doesn't heat up your kitchen like an oven does and as I have said before, it's so easy to use, leaving me with more free time to enjoy the beautiful weather and sunshine. No worries though, I do have a long list of summer time recipes I am excited to share with you.

If you like teriyaki, you will love this. If you aren't sure, this is a great recipe to take a chance and see if you do. 

3 lbs. boneless skinless chicken thighs
3/4 cup sugar
3/4 cups low sodium soy sauce
6 TBLS. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 tsp. cornstarch
4 tsp. water
cooked long grain rice

Place chicken in crockpot.

In a large bowl, combine sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour mixture over the chicken. Cover and cook on low 4 to 5 hours. Remove chicken with a slotted spoon. Cover and keep warm.

Skin fat from the liquid left in the crockpot. Place leftover liquid in a saucepan and bring to a boil. 

In a separate bowl, combine water and cornstarch until mixed smoothly. Gradually add to crockpot liquid, stirring while adding. Stir until sauce is thickened. Mix sauce and chicken together.

Serve over rice.


Christina @ This Woman Cooks! said...

I love to use the crock pot to make things like this, we use it all the time. So good!

Sheri said...

Glad I am not the only one using mine all the time. I love it!