Slow Cooker Teriyaki Chicken Thighs

 

 

Slow Cooker Teriyaki Chicken Thighs

 

 

Yield: 4 servings

Prep time: 15 minutes

Cook time: 4-5 hours

Cost per serving: $1.50

Ingredients:

2 pounds boneless skinless chicken thighs

½ cup sugar

½ cup soy sauce

2 tablespoons apple cider vinegar

1 garlic clove, minced

1/4 teaspoon pepper

2 teaspoons cornstarch

2 teaspoons cold water

Directions:

  • Place chicken in a 4- or 5-qt. slow cooker.
  • In a small bowl, mix sugar, soy sauce, vinegar, garlic and pepper.
  • Pour over chicken.
  • Cook, covered, on low, for 4-5 hours or until chicken is tender.
  • Remove chicken from slow cooker; keep warm.
  • Transfer cooking juices to a small saucepan and skim the fat.
  • Bring cooking juices to a boil.
  • In a small bowl, mix cornstarch and cold water until smooth and stir into cooking juices.
  • Return to a boil; cook and stir 1-2 minutes or until thickened.
  • Serve with chicken.