Slow Cooker Teriyaki Chicken Thighs
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Teriyaki is just one of those flavors that is always a hit with the family, plus it’s simple to make. Today, I am taking that teriyaki flavor to the slow cooker teriyaki chicken thighs. Chicken thighs work especially good in the slow cooker because that dark meat stays tender.
You place the chicken in your slow cooker. Then, it gets covered with a mixture of sugar, soy sauce, vinegar, garlic, ginger, and pepper. It all cooks on low for 4-5 hours. After that, you remove the chicken to a place and cover with foil.
Now, you add all of the juices from the crock pot into a sauce pan. You will add in some cornstarch mixed with water and cook until thick. To serve, I cut the chicken into slice and place on a bed of rice. Then drizzle with the thickened sauce.
Serve the chicken over rice and you could even add in some steamed vegetables too. So easy to make and a family favorite.
Here is what you need to make the
Slow Cooker Teriyaki Chicken Thighs
- BONELESS SKINLESS CHICKEN THIGHS
- SUGAR
- OY SAUCE
- CIDER OR RICE VINEGAR
- GARLIC
- GROUND GINGER
- PEPPER
- CORNSTARCH
- WATER
- HOT RICE FOR SERVING
Slow Cooker Teriyaki Chicken Thighs
Real Mom Kitchen
Ingredients
- 3 lbs. boneless skinless chicken thighs
- ¾ cup sugar
- ¾ cup soy sauce
- ⅓ cup cider or rice vinegar
- 1 mince clove of garlic
- ¾ tsp ground ginger
- pepper to taste
- 2-3 Tbsp cornstarch
- 2-3 Tbsp water
- hot rice for serving
Instructions
- Place chicken in a slow cooker.
- In a bowl, mix together the sugar, soy sauce, vinegar, garlic, ginger, and pepper. Pour over chicken.
- Cover and cook on low for 4-5 hours.
- Remove chicken and place on a platter and cover with foil.
- Place all of the cooking juice from the crock pot in a sauce pan and bring to a boil.
- In a small bowl, combine the cornstarch and water together. Add mixture to the cooking juices. Return to a boil and cook until thick.
- Cut chicken into slices and serve over rice along with the sauce. Serves 6-8.
Recipe adapted from Simple and Delicious.
