Crockpot teriyaki chicken


Dinner tonight, June 12, 2016
Delicious and sweet dish, serve with white rice and a green salad
4 servings

  • 2 lbs. boneless chicken breasts
  • ½ cup sugar
  • ½ cup soy sauce
  • 3 tablespoons cider vinegar
  • ½ teaspoon ground ginger
  • 1 clove minced garlic
  • teaspoon pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water

1) Place chicken in the crockpot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours. Remove chicken from slow cooker, chop into cubes, and set aside. Strain the cooking liquid into a skillet and bring to a boil. In a small bowl whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in. Coat chicken with sauce and let heat through.

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