The Kitchen Door

Isn’t it great when you happen upon a really terrific recipe for something yummy that just so happens to also be easy? I love it when that happens! 

It happened again in this recipe for Teriyaki Chicken.

This is such a good and easy recipe that I multiply it and cook it for the crowd of people that gather at the house for Friday night fellowship dinners. Each time I serve it the response is favorable. There are rarely leftovers and someone always tracks me down and asks for the recipe.

 This dish cooks in the crock pot so there is little fuss and no hassle. Another plus is that it calls for moist and plump chicken thighs (generally budget friendly).

I hope you enjoy this tasty, tasty dish. The sauce is scrumptious and tastes great spooned over steamed rice.

Recipe Source: Taste of Home Magazine

Slow Cooker Teriyaki Chicken

Serves 6

The Ingredients

• 12 boneless skinless chicken thighs (about 3 pounds)
• 3/4 cup sugar
• 3/4 cup 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 rice, optional

The Instructions

1. Place chicken in a 4-qt. slow cooker.
2. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
3. 

Remove chicken to a serving platter; keep warm.
4. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
5. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.

By: The Kitchen Door

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