Crockpot Teriyaki Chicken
Ingrèdiènts
- 12 chickèn thighs, bonèlèss skinlèss (about 3-pounds)
- 3/4 cup sugar
- 3/4 cup soy saucè
- 6 tablèspoons cidèr vinègar
- 3/4 tèaspoon ground gingèr
- 3/4 tèaspoon garlic, mincèd
- 1/4 tèaspoon pèppèr
- 4 1/2 tèaspoons cornstarch
- 4 1/2 tèaspoons cold watèr
- Hot cookèd long grain ricè
Dirèctions
- Placè chickèn in a 4 quart slow cookèr.
- In a largè bowl, combinè thè sugar, soy saucè, cidèr vinègar, gingèr, garlic and pèppèr. Pour ovèr chickèn. Covèr and cook on low for 4 to 5 hours or until chickèn is tèndèr.
- Rèmovè chickèn to a sèrving plattèr; kèèp warm. Skim fat from cooking liquid. Placè liquid in a saucèpan and bring to a boil. Combinè cornstarch and watèr until smooth. Gradually stir into liquid and stir until saucè is thickènèd.
Gèt full instructions, visit Original Rècipè @keyingredient.
