Teriyaki Chicken Thighs

TOTAL TIME: Prep: 15 min. Cook: 4 hours

YIELD: 8 servings.
This slow cooker teriyaki chicken recipe always goes over big with my family. The
chicken thighs turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin

Ingredients
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

Directions
1. 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.

2. 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.

Nutrition Facts
5 ounces cooked chicken with 1/3 cup sauce: 342 calories, 12g fat (3g saturated fat), 113mg cholesterol, 958mg sodium, 22g
carbohydrate (19g sugars, 0 fiber), 33g protein.

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