It seems like we have been doing a lot of Chinese Chicken in the crock pot that has you finish the sauce (or in this case the glaze) in a pan on the stove-top. Let’s face it, folks, most of the time crock pots render a lot of liquid. Now in the case of this Teriyaki Chicken, there wasn’t a whole lot of “sauce” left in the pot. What sauce was left was dark – and I do me dark – in color. At first I thought “oh no, it’s going to taste burnt”. Much to my delight, it was just a very dark, very rich sauce that only required a little thickening to transform into a deep, rich glaze.
The only flaw I found in the recipe was that there wasn’t enough rice for the amount of chicken. No big deal – we will make more rice when the few pieces of chicken become another meal. Chinese noodles would also be nice just to change things up a bit.
Crock Pot Teriyaki Chicken with Teriyaki Glaze
Crock Pot Chicken
3 lbs boneless chicken thighs (about 6 thighs)
3/4 cup sugar
1/4 cup soy sauce
6 Tablespoons apple cider or rice wine Vinegar
3/4 teaspoon ground ginger
1 teaspoon minced garlic
1/4 teaspoon pepper
1 Cup Cooked Rice for Serving
Place chicken in crock pot on low heat.
Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix well and pour over the chicken.
Cook on low for 4-5 hours until chicken is tender. Make rice while chicken is cooking. Time your rice so that it’s ready to serve when chicken and glaze are ready.
Remove chicken from crock pot, place on rimmed serving platter. Cover with foil and hold in a warm oven (about 250 degrees). Make sauce.
Liquid from Crock Pot, strained
1 Tablespoon Apple Cider or Rice Wine Vinegar
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon corn starch
2 tablespoons cold water
1 cup cooked rice for serving
Strain liquid from crock pot into a saucepan.
To the liquid, add vinegar, 1/4 cup (or so) soy sauce and brown sugar. Over medium heat, stir until sugar has dissolved. Increase heat and bring just to a boil.
In a small bowl, combine cornstarch and water until smooth and gradually stir into saucepan.
Reduce heat to simmer and continue to cook until sauce becomes a nice, thick glaze.
Remove chicken from oven. Spoon glaze over chicken.
To Server: Spread out a bed of sticky rice on individual plate. Top with chicken. Spoon glaze from platter over chicken and rice. Enjoy!