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crockpot Teriyaki Chicken

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yet another recipe found on pinterest! I halved the recipe for us. I always skip the part on crockpot recipes that say to move the sauce to a pot on the stove to thicken. I just mix some cornstarch with cold water and slowly pour it in when the crockpot is done. then I put the cover back on and turn it up to high and leave it for at least 10 minutes. results in yummy, nice thick sauce and no need to dirty another pot.

CROCK POT TERIYAKI CHICKEN from lake lure cottage kitchen

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. 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. 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 thickend. Serve with chicken and rice.

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