This turned out so yummy. I love crock pot cooking. I just wish my crock took longer to cook so I could use it during the week to cook dinner while I'm at work. Usually, I reserve my crockpot meals for the weekends. Now, I'm looking forward to a nice cool Saturday evening when I can try this again!
Crock Pot Teriyaki Chicken
12 boneless, skinless chicken thighs (I used bone-in thighs and pulled the meat off, I didn't realize that you could buy thighs without the bones!)
3/4 cup sugar
3/4 cup low-sodium 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
Place chicken in crockpot. In a bowl, combine sugar, soy sauce, 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 platter and cover with foil. Skim fat from liquid and pour the remaining liquid into a saucepan and bring to a boil.
Combine water and cornstarch until smooth. Gradually stir into the liquid and stir until sauce is thickened.
Serve over veggies, chicken and rice.