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

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

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 (I use Jasmine Rice)

Directions

• (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.