Description
Tender crock pot teriyaki chicken cooks in a sweet, savory sauce, perfect over rice for a takeout style dinner with almost no prep.
Ingredients
3–4 pounds boneless chicken thighs
¾ cup sugar
¼ cup soy sauce
6 tablespoons apple cider vinegar
¾ teaspoon ground ginger
1 teaspoon minced garlic
¼ teaspoon pepper
4 teaspoons corn starch
4 teaspoons cold water
cooked rice
Instructions
1. Place chicken in crock pot on low heat.
2. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Mix and pour over the chicken.
3. Cook on low for 4-5 hours until chicken is tender. Remove the chicken, place it on a plate and shred it with a fork.
4. Take the fat out of the reserved liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon).
5. Place liquid in a saucepan and bring to a boil. In a separate bowl, combine cornstarch and water until smooth and gradually stir into the saucepan. Simmer until it thickens.
6. Pour chicken over cooked rice and cover with your thickened teriyaki sauce.
Notes
Add sesame seeds or green onions for garnish.
Use chicken breasts if needed, but thighs stay more tender.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian