Teriyaki Chicken Thighs

Name: Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
Ingredients: 3 pounds boneless skinless chicken thighs; 3/4 cup sugar; 3/4 cup reduced-sodium soy sauce; 1/3 cup cider vinegar; 1 garlic clove, minced; 3/4 teaspoon ground ginger; 1/4 teaspoon pepper; 4 teaspoons cornstarch; 4 teaspoons cold water; Hot cooked rice, optional

Total Time Prep: 15 min. Cook: 4 hours

Yield 8 servings

Test Kitchen Approved

Slow-cooker teriyaki chicken thighs could not be more packed with flavor, nor could this recipe be much easier to prepare. So pull out the crockpot and get your taste buds ready.

Ingredients

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Directions

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Nutrition Facts

5 ounces cooked chicken with 1/3 cup sauce: 342 calories, 12g fat (3g saturated fat), 113mg cholesterol, 958mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 33g protein.

Here’s a real sensation: Asian-style slow-cooker chicken thighs and rice. They always go over big with my family. —Gigi Miller, Stoughton, Wisconsin

Recipe Creator