Community Corner
Crock-Pot Chicken Teriyaki is Simple, Tasty Meal
Crock-Pot dinners do not have to taste like they came from a crock pot. Try blogger Penny Klett's Crock-Pot Chicken Teriyaki recipe, for an alternative to the typical crock pot soups, stews or roasts.
Boneless, skinless chicken breasts typically steal the show when a busy cook is looking for a quick dinner. Boneless, skinless chicken thighs, however, can be a simple and economical alternative to the chicken breast.
Chicken thighs are also appealing for Crock-Pot cooking, since they have less of a tendency to dry out. Boneless, skinless thigh meat can be found as easily as boneless, skinless breasts for a fraction of the cost. Check out the meat counters at or even where I picked up boneless, skinless thighs for less than $2 per pound.
While boneless, skinless thighs have a bit more fat per ounce than boneless, skinless breast does, according to the USDA nutritional tables, they are similar in protein content.
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I stumbled upon the following recipe when I was looking for something delicious to make in the Crock-Pot that did not taste like it came from a Crock-Pot. While not a huge fan of most crock pot meals, this one is perfect for days when I know it will be difficult to get something onto the table for dinner. This is far more economical and healthy than swinging through a drive through on busy days.
Blogger Penny Klett, has a website with some of the most tempting recipes I have come across. Her Crock-Pot Chicken Teriyaki was quite possibly the most delicious Crock-Pot meal I have ever had. She generously agreed to share the recipe with Patch readers.
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It is simple and delicious. Like Penny, the leftovers called my name the next morning for breakfast.
Crock-Pot Chicken Teriyaki
- 12 boneless skinless chicken thighs (about 3 pounds)
- 3/4 cup sugar
- 3/4 cup soy sauce
- 6 tablespoons cider vinegar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 4 1/2 teaspoons cornstarch
- 4 1/2 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 in 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 has become thick. Serve with chicken and rice.