Crock Pot Teriyaki Chicken and Rice
This is one of my new favorite meals. The proof is in the picture, the last picture shows an empty bowl. I was so excited to have a delicious lunch for work the next day and it was ALL gone. Next time, I will make more chicken.
My pickiest eater ate it which is always a huge success. She really liked it and even had seconds. It was really easy to make, I thought 12 chicken thighs would be enough but next time I will do more because it makes lots of sauce and there just wasn't enough for our hungry family of 5.
The chicken is SO GOOD cooked in the crock pot. I would stick with chicken thighs though, I don't know how good chicken breasts would be, the thighs just fell apart. I used boneless but there is no reason you can get the ones with bones in the just take off the skin.
The chopped up green onions and sesame seeds gave it the perfect added flavor. It really was delicious.
12 Boneless Chicken Thighs
3/4 cup of sugar
3/4 cup of soy sauce
5 tablespoons Cider Vinegar
3/4 teaspoon ground ginger
1 teaspoon minced garlic
1/4 teaspoon of pepper
4 1/2 teaspoons of cornstarch
4 1/2 teaspoons of water
Hot cooked rice
Cook your rice. Place your washed chicken in the crock pot. In a separate bowl mix together the sugar, soy sauce, cider vinegar, ground ginger, minced garlic and the pepper. Pour mixture over the chicken. Cover your crock pot with lid and cook on low for 4 to 5 hours. Remove the chicken and put on a platter. When the chicken cools you can shred it. Skim the fat off the liquid and pour into a sauce pan and bring to a boil. Before it gets to a boil mix together the cornstarch and the water and when it starts to boil gradually add the cornstarch water and cook until thickened. Remove from heat.
Serve over hot rice and top with chopped green onions and sesame seeds. Enjoy! Recipe adapted from Lake Lure Cottage
My family really enjoyed this recipe and I hope you do as well.
Thanks for stopping by!