Crockpot Chicken Teriyaki

I don't know if it's chicken teriyaki or teriyaki chicken, all I know is that it's delicious! My version is based on the recipe below, (sorry for posting the wrong link earlier this week - that recipe is not for the crockpot), with some minor changes made. http://lakelurecottagekitchen.com/2011/08/30/crock-pot-teriyaki-chicken/

Easy to throw together in the crockpot, and healthier than take-out, this dish was a success. My 3 year old helped me measure all the ingredients, the rice cooker helped with the brown rice, and I did a quick fresh vegetable stir-fry. The trick was to set aside some of the chicken for the kiddos before I thickened up the sauce, (my son isn't in to sauces or condiments and the baby doesn't need them). Everyone enjoyed this meal, including baby girl who gobbled up the zucchini, carrots, chicken, and rice. But again, she eats everything. Back to the chicken teriyaki - Who doesn't love a meal that can please everyone???  Next time I make this, I will try it with only 1/4 cup of sugar (to make it a little healthier) and substitute rice wine vinegar instead of apple cider.  I will also make a double batch - this was so good and it was almost all gone between the 4 of us.  Give it a try!

Happy cooking!
Sarah

Crockpot Chicken Teriyaki

1.5 lbs of boneless, skinless chicken thighs (about 5-6) with all the fat trimmed off
1/2 cup light brown sugar
1/2 cup reduced-sodium soy sauce
5 T chicken stock
4 T apple cider vinegar
1/2 tsp freshly ground ginger
2 cloves of garlic, minced
pepper to taste
Cornstarch Slurry (equal parts cornstartch and water - this is what makes it thick & luxurious like you would get in a restaurant.  I used 2 T of each)

Mix together sugar, soy sauce, chicken stock, vinegar, ginger and garlic in the bottom of your crock pot.  Place the chicken in and sprinkle with pepper.  Cook on low for 4 hours.  Remove chicken from the crockpot and pour sauce into a pan on the stove top.  Add the cornstartch slurry to the sauce and boil until thickened, about 5-10 min.  It will coat a spoon and intensify the flavor.  In the meantime,  shred the chicken (put any aside for your kids if you don't want sauce on their chicken) and add the chicken back into the sauce once it thickens up.  I served the chicken over brown rice with a simple stir-fry on the side.  I just wish it made more!  It was so yummy!!!

Some quick stir-fried veggies: broccoli, red peppers, carrots and zucchini with a little fresh ginger and garlic

So yummy!  Definitely better than some take-out I've had.