Slow Cooker Teriyaki Chicken
  • 12 boneless skinless chicken thighsabout 3 pounds (you can substitute chicken breast)
  • 3/4cup sugar
  • 3/4cup Soy Sauce
  • 6tbsps. MTOO Blackberry Ginger Balsamic Vinegar
  • 3/4tsp. ground ginger
  • 3/4tsp. minced garlic
  • 1/4tsp. pepper
  • 4 1/2tsps. cornstarch
  • 4 1/2tsps. 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. Cover and cook on low for 4 to 5 hours or until chicken is tender.
  3. Remove chicken to a serving platter; keep warm. 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 thickened. Serve with chicken and rice.