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CROCK POT TERIYAKI CHICKEN
Ingredients
- 2 pounds chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce, low sodium
- 1/4 cup rice vinegar
- 1/3 cup brown sugar
- 2 tsp garlic, minced
- 2 tsp ginger, minced
- 1 tbsp cornstarch
- 1 tbsp water
- 3 cups broccoli
- sesame seeds, optional
- chopped green onions, optional
Instructions
- In a small bowl, whisk together all the ingredients mentioned above except cornstarch. Mix well.
- Lay your chicken thighs in a single layer in a 6-quart crock pot, and pour the teriyaki sauce over the top.
- Cover and cook on high for 2 hours or low for 4 hours, or until chicken is tender and cooked through.
- Add broccoli in during the last 30 minutes or quickly sauté them in a frying pan.
- Once the chicken and vegetables are cooked, remove them with a slotted spoon.
- (This step is optional) Stain the remaining sauce, and pour it into a medium saucepan over medium heat. Whisk together the water and cornstarch in a small bowl, and add the mixture to the strained sauce. Stir constantly until the teriyaki sauce thickens, about 2 minutes. Add the chicken to your sauce and toss to coat, or drizzle the sauce over the chicken.
- You can either shred them with forks or slice them into strips after removing bones. Serve it over rice or noodles, and drizzle with the teriyaki glaze. Garnish with sesame seeds and chopped green onions.
Notes
- You can also make a more authentic teriyaki sauce if you have mirin and sake (or white wine).
- If you use large bone-in chicken thighs, you need to cook them longer (up to 3 to 4 hours on high and 5 to 6 highs on low)
The source of this recipe article is from the site
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