Crock Pot Chicken Teriyaki

Ingredients in Crock pot:

3 to 4 lbs of boneless skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper

Additional Ingredients:

1-2 lb veggies (broccoli, carrots, bell peppers, green beans, water chestnuts, mushrooms, etc.)
20 oz can pineapple chunks/tidbits
~3 Tablespoons cornstarch
~3 Tablespoons cold water
Cooked rice (whatever type you like)


Place chicken in the slow cooker. In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper, then pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Meanwhile, cut and steam or saute veggies to almost your preferred tenderness.

Remove chicken from the slow cooker and set aside. When it is cool enough to handle, shred into bite-sized chunks and remove visible fat. Also, skim fat from cooking liquid, if desired. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened. Return chicken to crock pot and add cooked veggies. Drain pineapple and add to crock pot. Pour thickened sauce over all and stir together. Leave in crock pot long enough to warm through, then serve over cooked rice. Top with cashews or crunchy chow mein noodles if desired.

Yield: ~8 servings
Time to make: ~6 hours
Source: Adapted by Angela Hoffman from

Published in: on August 5, 2014 at 10:05 pm  Leave a Comment  
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