This Slow Cooker Teriyaki Chicken Recipe is just packed with flavor. The thing I liked the most about it , was that it is created in the slow cooker. I had a busy day coming up and needed something I pretty much could prepare and forget. I served this with bagged rice and it was delicious. So if you like Asian and are in a hurry to get going; give this a try-you and your family will love it.
12 boneless, skinless chicken thighs ( 2 ½ to 3 pounds )
¾ cup sugar
¾ cup soy sauce
6 tablespoons cider vinegar
¾ teaspoon ground ginger
¾ tablespoon minced garlic
¼ teaspoon pepper
4 ½ teaspoons cornstarch
4 ½ teaspoons water
Hot Cooked Rice
1. Place chicken in a slow cooker.
2. In a large bowl combine all ingredients except for the cornstarch and water; pour over chicken.
3. Cover and cook on low for 4-5 hours or until chicken reaches a temperature of 165F. Remove Chicken to a serving platter.
5. Skim any fat from the cooking juice and transfer it to a small sauce pan. Combine the cornstarch and water and mix until smooth for a thickening for the juices. Bring the liquid to a boil, and then gradually add the cornstarch. Return to a boil and cook for about 2 minutes or until thickened.
Serve over hot rice and enjoy!