Crockpot Teriyaki Chicken Thighs
I use boneless, skinless thighs and cook them with a delicious sauce in the crockpot for a few hours, then serve in a “grain bowl”. You can use the components we like (steamed broccoli, steamed edamame and a rice/quinoa blend) in your bowl or any combination of veggies and grains that you like!
Ingredients
Instructions
  1. Original Recipe Directions: Place boneless skinless chicken in a 4- or 5-qt. slow cooker.
  2. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken.
  3. Cook, covered, on low 4-5 hours or until chicken is tender.
  4. Remove chicken to a serving platter; keep warm.
  5. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil.
  6. 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.
  7. Serve with chicken and, if desired, rice or noodles.
Recipe Notes

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!