- 3 pounds boneless skinless chicken thighs
- 3/4 cup sugar
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup c > View Recipe
- Place chicken inside a 4- or 5-qt. slow oven. In a tiny bowl, mix sugar, soy sauce, vinegar, garlic clove, ginger root and pepper pour over chicken. Prepare, covered, on low 4-5 hrs or until chicken is tender.
- Remove chicken to some serving platter keep warm. Transfer cooking juices to some small saucepan skim fat. Bring cooking juices to some boil. In a tiny bowl, mix corn starch and cold water until smooth stir into cooking juices. Go back to a boil prepare and stir 1-2 minutes or until thickened. Serve with chicken and, if preferred, grain.
Excellent moist meal.
My husband hates Chinese food, that they views dishes such as this. But he really loved the taste the chicken had so we ate up all of the leftovers!
I adopted this recipe just like it states and my entire family loved it. Thanks a lot for discussing
I made use of brown sugar and reduced it to at least oneOr2 cup according to other’s reviews. I made use of frozen thighs, plus they required 4.5 hrs to prepare. I’ve got a baked chicken recipe which i like better and can use later on.
My very picky household is already asking after i can make it can. Used to do tweak the recipe, partly due to personal preference but additionally since i used things i had on hands. I made use of about 4lbs of boneless skinless thighs. Following a advice of other reviewers, I made use of brown sugar rather of white-colored. I additionally added honey and grated some ginger root in to the mixture. I substituted grain vinegar for apple cider vinegar treatment and cooked on lower in the crockpot just for under 3 hrs. Also, I discovered which i required to double the amount corn starch mixture in the finish to obtain a good thickness. Offered over quinoa and steamed broccoli also it would be a success.
4-5 hrs was method to lengthy. However I understood might cooked for just two hrs and 15 min. Like many I made use of brown sugar and added a few more bits of garlic clove. It switched out very well but because written it could have been like eating shoe leather. Most crock-containers heat differently so take out a bit at 2 hrs if the internal temp is reaching 160 levels. if that’s the case, they will be ready to eat.
I’d some remaining fresh pineapple, eco-friendly pepper so added it towards the chicken put the sause and allow it to prepare within the slow oven. Sampled great and can use brown sugar the next time because the white-colored is a touch to sweet.
This recipe has potential however, many flaws that ensure that it stays from being 5 stars. First for taste, it’s good however for my loved ones possibly too sweet. For clearness, Used to do go ahead and take advice of other reviewers and employ light brown sugar rather of white-colored that we think is important if you prefer a true teriyaki flavor. However, the sugar certainly must be adjusted and cut lower. Second, I additionally had exactly the same problem as other reviewers in the inability to obtain the sauce to correctly thicken not surprisingly. There is just an excessive amount of if and that i used just a little over 3 pounds of chicken thighs. I offered it with grain there was Lots of sauce to visit round and more! Finally, the prepare time is much off. Fortunately I’d browse the reviews and noted this problem. My chicken ended at 3 hrs and so i moved the crock-pot setting to warm. Should you prepare this the entire time mentioned within the recipe you’re going to get over-done dry chicken. When I pointed out, this recipe as potential but tend to apply certain tweaking.
Scrumptious! I did not use my crockpot since it over cooks the chicken. I browned the chicken inside a little essential olive oil, i then drained the grease and cooked the chicken within the sauce until done. I Then place the chicken on the plate and added the corn starch/water mixture towards the pan and heated until thick. Then added the chicken to the pan. Chicken was tender and never over cooked.