Tuesday, February 26, 2013

Crock Pot Chicken Teriyaki

Crock Pot Chicken Teriyaki


12 Boneless skinless chicken thighs, or about 6-8 boneless skinless chicken breasts (3 lbs)
3/4 cup of brown sugar
3/4 cup of soy sauce
6 Tablespoons of cider vinegar
3/4 teaspoons of garlic powder
3/4 teaspoons of ground ginger
1/4 teaspoon of black pepper

later:  4 teaspoons of corn starch mixed in 4 teaspoons of water

Place chicken in 4 Qt. slow cooker.  Combine all ingredients.  Mix well.  Pour over chicken.  Cook on low 4-5 hours.  Skim fat.  Remove chicken. Mix cornstarch and water,and  add all cooking liquid to pot on stove.  Stir till thickened.  Serve with rice.

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