Courtesy of citron limette
- Author: Marie Poulin
- Serves:
4
Ingredients
- 8 boneless skinless chicken thighs
- 6 Tablespoons apple cider
- ½ cup soy sauce (low-salt)
- 1 Tablespoon mirin
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- ¼ teaspoon pepper
- 3 teaspoons cornstarch
- 3 teaspoons water
Instructions
- Place chicken in a 4-qt. slow cooker. Combine the apple cider, soy sauce, mirin, sugar, garlic, ginger, and pepper; pour over chicken. Cover and cook on low for 4–5 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm.
- Strain the cooking liquid from the slow cooker and pour into a skillet. Bring to a boil over medium high heat.
- In a small bowl, whisk the cornstarch and water until combined. Slowly add to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2–3 minutes and then toss the chicken back in.
- Serve over rice.
[wpurp-searchable-recipe]Yummy Slow Cooker Teriyaki Chicken – – – [/wpurp-searchable-recipe]
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