Crockpot Teriyaki Chicken

 

I've been making this teriyaki chicken recipe for several years and it's so easy to fall back on this one because...well, it's EASY!  

It's as simple as whisking five ingredients together (soy sauce, sugar, apple cider vinegar, ground ginger and garlic), pouring over the chicken thighs, setting your slow cooker...and walking away.  

The other wonderful thing is that I can easily change this up with whatever vegetables I have on hand and turn this into a rice bowl.  A common addition is broccoli or a green salad, but my husband loves bok choy and my kids love cucumbers and cilantro - so depending on what everyone likes, it's easy to please everyone.

CROCKPOT CHICKEN TERIYAKI

serves 4-6

INGREDIENTS:

• 3 lbs. boneless, skinless chicken thighs
• ¾ cup soy sauce
• ¾ sugar
• 1/3 cup apple cider vinegar
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder

for the teriyaki sauce:

• 2 tablespoons cornstarch
• 2 tablespoons water

DIRECTIONS:

1.  In a small bowl, combine the soy sauce, sugar, vinegar, ginger and garlic and a little ground black pepper and whisk together.
2. Place the chicken thighs in your slow cooker and pour the soy sauce mixture over it all.
3. Cook for 4-5 hours on low.
4. Once done, remove chicken onto a plate and pour the liquid over a strainer into a medium saucepan.  Bring sauce to a boil and then lower the heat.  Whisk the cornstarch and water together then add to the sauce and mix well.
5. Serve over steamed rice and your choice of vegetables (the following all go well: green salad, cucumbers and carrots, avocado slices, purple cabbage, broccoli, kale or bok choy!)
6. Enjoy!

recipe adapted from Lake Lure Cottage Kitchen