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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crock Pot Teriyaki Chicken Recipe

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This recipe for Crock Pot Teriyaki Chicken is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds boneless, skinless chicken thighs
2/3 cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
1 clove garlic minced
1 tablespoon minced fresh ginger
2 tablespoons water
1 tablespoon cornstarch
Toasted sesame seeds for serving
Chopped green onions for serving
Prepared brown rice quinoa, or other whole grain, for serving
Directions:
Directions:
1. Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
3. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
5. Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2.5 hours

 

 

 

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