CROCK POT TERIYAKI CHICKEN

I have been running fast this week in preparation for the annual family Labor Day Weekend at the lake.  There were bed linens to wash, beds to be made, the refrigerator cleaned, floors moped and an extra table added to the porch so that we can seat fourteen.  I have been doing prep work in the kitchen; things that can be done ahead of time like making glazed pecans for salads, blueberry muffins baked and in the freezer, lemon cake layers made and a raspberry curd whipped up for a special birthday cake. There has been little time to think about what’s for dinner.

I have two special friends in Michigan who have come to the rescue with ideas on crowd friendly recipes.  My childhood friend Lyla has emailed me several recipes which I will blog about soon.  Also my SIL Barb has sent along some recipes.  One of the recipes she emailed me was from her friend Linda who is a great cook and is thinking about starting a blog.  It is a recipe for chicken teriyaki that is done in a slow cooker.   That is just what I needed yesterday when there was no time to cook.

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

source ;-teriyaki-chicken/

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