Happy Friday! We had two beautiful, warm, spring days here in Sunny South Carolina, but just like that we're back to freezing temperatures and rain.
That means my crockpot is back out and we're back to yummy soups, stews and other hardy dishes for
the weekend. If you're ready for some new recipes to try, I have a great Chicken recipe for you today. It's from my
Chicken Crockpot Recipe Kindle book (Free on Amazon Through Tomorrow).
Crock Pot Teriyaki Chicken
If you’re craving Chinese takeout, try making this in the slow cooker instead.
Using chicken thighs makes it a very affordable meal and you can control the ingredients, making it healthier than take-out as well.
Serving it over rice with a side of steamed veggies stretches the meal even further.
- 3 lbs Boneless Skinless Chicken Thighs or Breasts
- 3/4 Cup Sugar
- 3/4 Cup Soy Sauce
- 6 Tbsp. Apple Cider Vinegar
- 3/4 Tsp. Minced Garlic
- 3/4 Tsp. Ground
Ginger
- 1/4 Tsp. Pepper
- 4 1/2 Tsp. Cold Water
- 4 1/2 Tsp. Cornstarch
Place chicken in slow cooker. In a large bowl, combine the sugar, soy sauce, apple 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 and gradually
stir into liquid. Continue stirring until sauce is thickened.
Note: Serve over rice.
