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  • Sherrell Greene

    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 cider vinegar 3/4 teaspoon ground ginger 3/4 teaspoon minced garlic 1/4 teaspoon pepper 41/2 teaspoons cornstarch 41/2 teaspoons cold water Hot cooked long grain rice Place chicken in a 4 qt. 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

  • Stephanie Wach

    CROCKPOT TERIYAKI CHICKEN 12 boneless skinless chicken thighs ~3lb 3/4cup sugar 3/4cup soy sauce 6 TBSP cider vinegar 3/4 tsp ginger 3/4 tsp garlic 1/4 tsp pepper 4tsp cornstarch 4tsp cold water Cooked rice Place chicken in slow cooker. In a bowl, mix the sugar, soy sauce, cider vinegar, ginger, garlic & pepper. Add to chicken. Cook on low 4-5 hours until tender. Remove chicken. Skim fat. Place liquid in a saucepan & boil. Mix cornstarch& water & stir into sauce until thickened.

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