CROCK POT TERIYAKI CHICKEN – townie
My mother in law flew in last night to stay with us for a few days…. Since I had to pick her up at the airport and the munchkin had ballet it was a perfect day to throw chicken in the crock. This came out really good the sauce was really good! I didn’t boil the sauce but just mixed the cornstarch mixture right in the crock. I served with sushi rice and sautéed green beans.
CROCK POT TERIYAKI CHICKEN
adapted from lake lure cottage kitchen
boneless skinless chicken breast (about 3 pounds)
3/4 cup sugar
3/4 cup 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 sushi rice
Place chicken in 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.