Well, ladies and gents - I did it. I made at least one new recipe a week for the past year. This may be the only resolution that I have ever kept. This will be the last post, so hope you enjoy this one. I first saw the recipe on Facebook from a high school classmate of mine, Marian. It was from a site called "Lake Lure Cottage Kitchen" and was first posted in August of 2011. This one is sooooo easy and so good. I made it for my book club last evening and it was a big hit. I made as is and served with a salad and on a bed of fluffy white rice. I am getting out of this blog thing just in time. They changed the way you post photos and I don't get it. Happy Cooking!
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.
Mmmmmm...love teriyaki! Gonna get me some chicken thighs for acrock pot day ; )
ReplyDelete