This quick and easy recipe comes from Penny at Lake Lure Cottage Kitchen. The sauce is a little sweet for me, so I cut down the sugar. You could also sub a GF pre-made Teriyaki sauce for the sugar, soy sauce, vinegar, ginger, garlic, pepper.
This recipe is perfect paired with rice and stir-fried veggies for a quick Asian-inspired meal. I stir-fryed up some broccoli, cauliflower, and onions and served mine with rice! It was really good! (And yes, I was eating this in my living room in front of the TV–just keeping it classy!)
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 rice wine vinegar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- Hot cooked long grain rice
IN THE BAG: In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken.
TO COOK: Cook on low for 7-8 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Serve chicken and sauce over rice with stir-fried veggies.