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
Prep time
Cook time
Total time
Author: Larry
Recipe type: Main
Cuisine: Middle Eastern
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
- Place chicken in a slow cooker.
- In a large bowl combine all ingredients except for the cornstarch and water; pour over chicken.
- Cover and cook on low for 4-5 hours or until chicken reaches a temperature of 185F. Remove Chicken to a serving platter.
- 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!