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.
Ingredients:
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.
2 comments:
I love to use the crock pot to make things like this, we use it all the time. So good!
Glad I am not the only one using mine all the time. I love it!
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