Slow Cooker Chicken tortilla soup
Slow Cooker Chicken tortilla soup
Slow Cooker Teriyaki Chicken Recipe

Slow Cooker Teriyaki Chicken Recipe

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.

Slow Cooker Teriyaki Chicken Recipe
Recipe Type: Main
Cuisine: Middle Eastern
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 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
Instructions
  1. Place chicken in a slow cooker.
  2. [url href=”http://cullyskitchen.com/slow-cooker-teriyaki-chicken-recipe/slow-cooker-teriyaki-chicken-recipe-11/”][img src=”http://cullyskitchen.com/wp-content/uploads/2011/01/Slow-Cooker-Teriyaki-Chicken-Recipe-11.jpg” width=”240″ height=”160″ class=”alignnone size-full” title=”Slow-Cooker-Teriyaki-Chicken-Recipe 11″ alt=”Slow-Cooker-Teriyaki-Chicken-Recipe 11″][/url] [url href=”http://cullyskitchen.com/slow-cooker-teriyaki-chicken-recipe/slow-cooker-teriyaki-chicken-recipe-12/”][img src=”http://cullyskitchen.com/wp-content/uploads/2011/01/Slow-Cooker-Teriyaki-Chicken-Recipe-12.jpg” width=”240″ height=”160″ class=”alignnone size-full” title=”Slow-Cooker-Teriyaki-Chicken-Recipe 12″ alt=”Slow-Cooker-Teriyaki-Chicken-Recipe 12″][/url]
  3. In a large bowl combine all ingredients except for the cornstarch and water; pour over chicken.
  4. Cover and cook on low for 4-5 hours or until chicken reaches a temperature of 185F. 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.
  6. Serve over hot rice and enjoy!