April 05, 2011

Tonight's supper - Teriyaki Chicken Thighs (slow cooker)

Teriyaki Chicken

 Teriyaki Chicken
Chicken, rice and sweet-salty sauce create an entree that’s packed with Asian flavor. Your family will love this moist and tender meal. Gigi Miller - Stoughton, Wisconsin
6 ServingsPrep: 15 min. Cook: 4 hours


  • 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 (I use Jasmine Rice)


  • (I always broil my chicken first with a touch of S&P for about 2-3 minutes) Place chicken in a 4-qt. slow cooker. 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.
  • Remove chicken to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • 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.
  • Yield: 6 servings.

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