sunset harvest

Wednesday, December 14, 2011

Another winning sauce!

For my picky anti sauce husband I passed another sauce over him, Teriyaki sauce to be more specific, and in conclusion..he Loved it! Well, love would be a strong word..but when I started dishing up dinner he gave me the "look" and I asked how much sauce he wanted on his, and he said, just a little. Needless to say he went back for more! I love teriyaki so when I saw this version in the crock pot I had to try it! I will be making this again soon, and more of it. The kids asked for more, so I found myself giving up my portion for them. I think this would be very good the next day too, so next time, making a lot more! In the picture I have boneless, skinless chicken thighs. I have read all the debates over thighs vs. breast, and I think in the crock pot the thighs are the way to go. The flavor to me is a lot better and in the crock pot I don't worry about not cooking it all the way. Now, I knew that Doug would say something about the chicken, and he did. So I did throw in one boneless skinless chicken breast, so that when the question was asked I could say there was both, white and dark meat.
I love all the ingredients in this meal. This is one of those crock pot meals that does not require cooking all day. This only took 4 hours on low for me till the meat was tender and cooked. After you mix all the ingredients pour them over the chicken and set on low. When the chicken is finished cooking, remove the chicken to a plate and skim the fat off the liquid. Pour the liquid in a small saucepan and bring to a boil. Mix the water and cornstarch together and pour into liquid, constantly stirring until thickened. While I did this, I placed the chicken back in the crock pot to keep it warm, it was only about 5 minutes. I made rice and put the chicken on top and then topped with the teriyaki sauce. Enjoy!

Crock Pot Teriyaki Chicken

6-7 Boneless, Skinless Chicken Thighs
3/4 cup sugar
1/2 cup soy sauce
6 TBLS cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp ground pepper

Combine ingredients. Place chicken in crock pot and pour sauce over. Cook on low 4 hours.
Remove chicken when cooked and keep warm. Skim fat off top of sauce, I just use a large spoon, I am sure there are better ways but this is how I did it. Place sauce in saucepan and start to bring to a boil.
Mix together
4 1/2 tsp water
4 1/2 tsp cornstarch

Add water/cornstarch to sauce and continuously stir till thickened. Serve chicken with sauce over rice

3 comments:

  1. Your mother is busy making this today...we had lunch for her birthday today and she had to go back to the house to put this in the crockpot...I figured I had better come over and check this out as your mother does not often get all that excited about making dinner, so I figured it was something worthy. I think this looks and sounds delicious...I'll round up some thighs and give it a go, thanks for the recipe.

    ReplyDelete
  2. Putting this in my crock pot right now!! Excited for another delicious dinner!!

    ReplyDelete
  3. I made this last night using only chicken breast fillets (no thighs,) & it came out delicious. I also cut the sugar amount in 1/2. Thanks for sharing your recipe. :)

    ReplyDelete