- 3 pounds boneless skinless chicken thighs
- 3/4 cup sugar
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup cider vinegar
- 1 garlic clove, minced
- 3/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 teaspoons cornstarch
- 4 teaspoons cold water
- Hot cooked rice, optional
- Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice. Yield: 8 servings.
Reviews forTeriyaki Chicken Thighs
"This recipe has potential but some flaws that keep it from being 5 stars. First as for taste, it is good but for my family possibly too sweet. For clarity, I did take the advice of other reviewers and use light brown sugar instead of white which I think is essential if you want a true teriyaki flavor. However, the sugar definitely needs to be adjusted and cut down. Second, I also had the same problem as other reviewers in not being able to get the sauce to properly thicken as expected. There was just too much of if and I used a little over three pounds of chicken thighs. I served it with rice and there was PLENTY of sauce to go round and then some! Finally, the cook time is way off. Luckily I had read the reviews and noted this issue. My chicken was done at 3 hours so I moved the crock-pot setting over to warm. If you cook this the full time stated in the recipe you will get over-done dry chicken. As I mentioned, this recipe as potential but could use some tweaking."
"Delicious! I didn't use my crockpot because it over cooks the chicken. I browned the chicken in a little olive oil, then I drained the grease and cooked the chicken in the sauce until done. Then I put the chicken on a plate and added the cornstarch/water mixture to the pan and heated until thick. Then added the chicken back to the pan. chicken was tender and not over cooked."
"This was very good. I cooked on low for 2 1/2 hours - 3 hours and it came out very moist. Also used brown sugar and served with rice and broccoli. The sauce was perfect."
"One of my go-to recipes. easy to prepare and so good on rice. I can never quite get the cornstarch exactly right to thicken the sauce, so I end up adding more than the recipe calls for to get it thick enough. Really just wind up eyeballing it."
"Made this tonight and my husband and I really liked it. Our two year old daughter even ate the chicken, and she tends to be picky about meat. On the suggestion of some I used brown sugar and liked the way it tasted. I'm not wild about Asian dishes but I would recommend this to anyone."
"Very good! Family enjoyed it but suggest just a tad of heat added and only cook for 3 hours. thanks!"
"This is an excellent recipe! I read about a few people ending up with dry chicken, so I cooked 2 1/2 pounds of chicken breast on low for 2 hours. The chicken came out perfect! Also, when I was making the sauce at the end I added 3 tablespoons of brown sugar and increased the corn starch to make the sauce thicker. So good!"
"sorry but I gotta agree with Kristal/Crystalsounded good/liked most reviews/love teriyaki sauce...BUT......this was awful, I'm sorry but very dry over cooked chicken, sweet yes and altho I do love salt, even too much for me.really appreciate you submitting the recipe, honestly, because I made it liking the looks of it, but just didn't work"
"Excellent! I used brown sugar instead of white, upped the garlic to two cloves and the ginger to one teaspoon, and added 1/4 cup chopped shallots. I servd it over brown rice and my family loved it! A definite keeper!"