Crock Pot Teriyaki Chicken

6:00 AM

I like to keep it simple when Clark's on the road. Let's face it: who wants to spend hours cooking a complicated meal, and then eat it alone? Not this girl. Of course I eat with Michael, but 90% of the time he won't eat what's on the menu. I'm hoping this changes in years to come. It will... right?

This is easy, delicious, and I felt like I was spoiling myself, so a total win. Michael tried a bite and didn't exactly approve, but he's not a meat person right now.


- 6 chicken thighs without the bones (about 1.5 pounds)
- 1/3 cup brown sugar
- 1/3 cup soy sauce (preferably low salt)
- 3 tbsp cider vinegar
- 1/2 tsp grated ginger
- 3 garlic cloves, minced
- 1/4 tsp black pepper
- 2 1/4 tsps cornstarch
- 2 1/4 tsps water
cooked rice


- Place chicken in crockpot.
- Mix sugar, soy sauce, cider vinegar, ginger, garlic and pepper in a bowl.
- Pour sauce over chicken into the crockpot.
- Cook on low for 2-4 hours (chicken should be soft, easy to separate).
- Take out chicken and place on serving dish (place dish in your microwave to keep warm, or at least cover it).
- Degrease fat from sauce with a flat spoon.
- Place sauce in another pot on your stove and bring to a boil.
- Mix cornstarch and water into the sauce. Stir until combined and sauce is thick.
- Place chicken on top of rice and pour sauce over.

Serve and enjoy!

This recipe was molded from Day Dream Kitchen.

God Bless those who have and continue to serve our country as well as their families whose jobs are just as tough. Don't forget to thank those you know for their service!

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