Crockpot Teriyaki Chicken



OMG! I just finished watching the Latin Billboard Awards and all I can say is AMAZING!!!!! Chayanne is my all time favorite and he most certainly deserved the standing ovation that he received! So emotional! Marc Anthony was Excellent! There are too many performers to mention! It would have been a great night to host a potluck party…maybe next year!

Time for me to get back to reality…food!

My girls love Asian Food-any kind of Asian food! This Crockpot Teriyaki Chicken went over really well with them.

The flavor of the sauce was delicious. The sauce was so good that I had to put extra on mine!

Crockpot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds) (I used chicken breast cut into small cubes or pieces)
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
Hot cooked long grain rice


Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider 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 a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Happy Friday!



Recipe Source Lake Lure Cottage



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