Crockpot Teriyaki Chicken

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I'm so excited, y'all.

As I type this, my mom is on a flight headed my way. I haven't seen her in 16 months. 16 months!

{I thought about just saying "a year" but those 4 extra months totally count.}

She's never been to North Carolina and I can't wait to introduce her to our new home.

We really should have company on a regular basis - it's the only way I ever find motivation to finishing house projects! Though cooking is definitely 'my thing' I really love decorating. And redecorating, much to Jason's dismay. I've spent the last few weeks tackling half done projects (some of which were only half done in my mind!). The good news is that my pantry remodel is done (and AMAZING), the porch is decorated, the dining room has new drapes, the hallway is painted, the guest room has new drapes and accessories, and the whole house is spotless. It's glorious.

Crockpot meals are made for cram sessions in preparation for guests. By the time you're home for work and hungry for dinner you still have 4 hours of house stuff to work on and good TV to watch! You ain't got time to cook. So enter your crockpot and this delicious recipe.

Now, I'm not typically a fan of chicken thighs but in a crockpot, breasts have a tendency to really dry out. These thighs were tender and moist even after all day cooking. Cook some rice, top it with mounds of this chicken, and drizzle on some sauce - your tastebuds will thank you!

I will be mostly absent from the blog while my mom is here - my friend Julie at The Texan New Yorker will be stopping by and I know you won't want to miss her recipe! 

Crockpot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)

3/4 cup sugar

3/4 cup reduced sodium 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 rice

Place chicken in your crockpot. In a bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic, and pepper. Pour over the chicken. Cover and cook on low for 4-5 hours or under the chicken is tender. 

Remove chicken to a platter and cover with foil to keep warm. Skim fat from the liquid in the crockpot, transfer remaining liquid to a saucepan, and bring to a boil. Combine the cornstarch and water in a small bowl and gradually stir it into the sauce until it thickens. 

Serve the sauce over top the chicken and rice.

Source: Lake Lure Cottage Kitchen