Crockpot Teriyaki Chicken
A winner of a crockpot recipe! @mostdeliciouslife.com
Ingredients
- 3 pounds chicken thighs, boneless and skinless **can replace with chicken breasts
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup soy sauce
- ¼ cup water
- 6 Tablespoons apple cider vinegar **white vinegar is fine
- 1 teaspoon sesame oil
- ¾ teaspoons ground ginger
- 1 teaspoon minced garlic
- ¼ teaspoon pepper
- hot cooked rice **I prefer basmati
Instructions
- Put chicken thighs into crockpot.
- Mix together everything except for rice.
- Pour over chicken and mix well.
- Cover and cook on low for about 4 hours. Turn chicken pieces halfway through cooking.
- Shred meat with two forks. Serve over rice.
- Top with chili flakes or sliced green onion.
Notes
**Instant Pot Instructions - Place the chicken thighs in the pot then pour the sauce over the top. Place the lid on and manually set to pressure cook for 15 minutes. Make sure the vent is closed. When the timer goes off, release the steam. When it is done venting remove the lid. Shred the chicken and serve over rice.