March 14, 2013

Crock Pot Teriyaki Chicken

Guess what's sitting in my crock pot at this very moment? Yep. This recipe for Chicken Teriyaki. However, I'm putting my own spin on it. I'm using chicken breasts instead of thighs, and I plan to saute broccoli, baby corn, and red peppers in a little canola oil with a splash of teriyaki sauce (not the one from the recipe, just from a bottle) and mix it with the chicken, and serve it over brown rice, which is all I have in the house. This recipe is so simple it feels like I'm cheating.

Tomorrow night for my dear husband's birthday, I'm making Beef Stew. Shhhh.

Crock Pot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)
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.

Recipe via