Slow Cooker Teriyaki Chicken & Rice – a delicious recipe with Chicken Thighs, Sugar, Soy Sauce, Apple Cider Vinegar, Garlic, Ground Ginger. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place chicken thighs in the bottom of your slow cooker.
2
In a separate bowl, mix together sugar, soy sauce, vinegar, salt, and ginger.
3
Pour over chicken.
4
Cook on low for 4 hours.
5
When the chicken has finished cooking, remove the thighs to a cutting board and roughly cut into bite-sized pieces (the chicken will mostly fall apart, you just want to break it up a bit).
6
Pour the sauce from the slow cooker into a small saucepan.
7
Bring to a boil.
8
In a small bowl, whisk together the water and cornstarch, then add the cornstarch mixture to the sauce.
9
Let the sauce boil on medium-low for about 5-10 minutes, until it has reached desired consistency (I like my teriyaki sauce thick and syrup-like).
10
Pour the sauce back over the chopped chicken and mix to coat.
11
Serve over hot rice and enjoy!
1058
kcal
Calories
16
g
Fat
175
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 whole Boneless, Skinless Chicken Thighs, 1/2 cups Sugar, 1/2 cups Soy Sauce, 4 Tablespoons Apple Cider Vinegar, and more.
Yes, Slow Cooker Teriyaki Chicken & Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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