An easy way to cook boneless, skinless chicken thighs in the crockpot!
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- 3 pounds boneless skinless chicken thighs or 1 package for the two of us
- 3/4 cup sugar see notes, I cut in half for two
- 3/4 cup reduced sodium soy sauce I use Bragg liquid aminos. or use tamari
- 1/3 cup cider vinegar I use rice wine vinegar
- 1 clove garlic minced
- 3/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 teaspoons cornstarch
- 4 teaspoons cold water
- dash red pepper flakes optional, or other spices that you prefer
Ingredients
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- Original Recipe Directions: Place boneless skinless chicken in a 4- or 5-qt. slow cooker.
- In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken.
- Cook, covered, on low 4-5 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm.
- Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil.
- In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened.
- Serve with chicken and, if desired, rice or noodles.
Stacy's Notes: I cut this recipe in half for the two of us! I use one package of boneless skinless chicken thighs and halve the sauce ingredients. I used part Bragg liquid aminos/part soy sauce, and I use rice wine vinegar instead of cider vinegar. I also add a dash of red pepper flakes.
Cook the chicken in a small crockpot for 2-3 hours (mine cooks quick, just cook until chicken is done and falling apart). Drain off the sauce and boil on the stovetop as original recipe directs, with the cornstarch slurry.
To make our "Grain Bowl", I microwave some brown rice & quinoa mix (or any Seeds of Change or other brand quick grain blend, or brown rice, whatever you prefer). I also steam or microwave a package of shelled edamame and then I steam some fresh broccoli on the stoevetop. Combine your whole or shredded chicken thighs with the reduced teriyaki sauce, veggies and grains of your choice, and enjoy!