February 1, 2017
Everyone in my house loves this Teriyaki Chicken Thighs recipe and I think you will too.
12 boneless skinless chicken thighs
1/2 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
3/4 teaspoon garlic, minced
Can of water chestnuts, drained (optional)
4 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
In the crock-pot mix the sugar, soy sauce, vinegar, ginger and garlic. Add the chicken thighs and turn to coat. Sprinkle with pepper. Add your can of water chestnuts here if desired, I like the crunch they add. Cook your thighs on low for 6 hours. Remove the thighs to a platter and cover with foil to keep warm. Mix the water and cornstarch. Drain the juices into a saucepan and add the cornstarch slurry. Bring to a boil and whisk until thickened. Pour the teriyaki sauce over the chicken thighs and serve over hot cooked rice.
I have a Ninja Cooking System that I purchased off QVC. QVC had the best price and I was able to pay on their easy pay program and break up the payments. Score! I love the Ninja for recipes like this one because I literally do it all in the crock-pot. I added the cornstarch slurry straight into the crock and switched the system from slow cooker to stove top to make the sauce. No extra pan to worry about cleaning. Another nice feature is the timer you can set for how long you want your food to cook. I didn’t get home from work before the six hour mark and the Ninja just went into a hold warm mode.
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