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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