Teriyaki Chicken (Crock Pot)

Woohoo...another simple yet delicious crock pot meal thanks to easy Cookbook Recipes. This teriyaki chicken turned out perfect for a night where I was wanting Chinese food, but didn't want to drive a long ways to get my fix.

The only substitution I made was I used chicken breast instead of chicken thighs. When I let the chicken cook all day, it was tender as usual, so I ended up somewhat shredding the chicken. Hey, it works for me.

Original Ingredients:

12 boneless skinless chicken thighs-about 3 lbs.

3/4 cup sugar

3/4 cup soy sauce

6 Tbsp. cider vinegar

3/4 tsp. ground ginger

3/4 tsp. minced garlic

1/4 tsp. pepper

4-1/2 tsp. cornstarch

4-1/2 tsp. cold water

hot cooked rice, optional

My version:

3 boneless skinless chicken breasts

1/4 cup sugar

1/4 cup soy sauce

3 Tbsp. cider vinegar

1/4 tsp. ground ginger

1 Tbsp. minced garlic

pinch of pepper

2-1/2 tsp. cornstarch

2-1/2 tsp. cold water

hot cooked white rice

What To Do:

• Place chicken in crock pot
• In a bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper
• Pour over chicken
• Cover and cook on low for 4-5 hours
• Remove chicken and keep warm
• Transfer juices to a pan
• Bring liquid to a boil
• Combine cornstarch and water in a small bowl and mix until smooth
• Gradually stir into the pan with juices
• Bring to a boil
• Cook and stir for 2-3 minutes until it has thickened
• Pour over chicken and serve with rice