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I love my crockpot.  How nice is it to throw everything in your crockpot in the morning, run all of your errands, hang out with the kids, and dinner is ready at 5?  The smell of this teriyaki sauce cooking filled my house and I already knew it would be a hit.  But here is the best part.  My 4 year old ate it and loved it!  I should base all of my ratings  on him because he won’t eat anything!  And the teriyaki sauce was so amazing and perfect!  I honestly couldn’t stop eating it!  This is definitely one we will be making again and again!

Rating: 5 stars Difficulty of Recipe: 2 stars
How I changed it:  The last time that I made it, the sauce wasn’t as thick.  It called for 4 1/2 tsp cornstarch.  I added the 4 1/2 then kept stirring it and adding tsp by tsp.  I ended up adding about 3 more.  The sauce turned out AMAZING this time!!
Things I will do differently next time:  Nothing
Will I make it again?  Yes!
Recipe from: Lake Lure Cottage Kitchen

 

Ingredients:
12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
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

1.Place chicken in a 4 qt. slow cooker.  
2. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  
3. Cover and cook on low for 4 to 5 hours or until chicken is tender.  
4. Remove chicken to a serving platter; keep warm.  
5. 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 is thickend.  Serve with chicken and rice.