Boneless, skinless chicken breasts typically steal the show when a busy cook is looking for a quick dinner. Boneless, skinless chicken thighs, however, can be a simple and economical alternative to the chicken breast.
Chicken thighs are also appealing for Crock-Pot cooking, since they have less of a tendency to dry out. Boneless, skinless thigh meat can be found as easily as boneless, skinless breasts for a fraction of the cost. Check out the meat counters at or even where I picked up boneless, skinless thighs for less than $2 per pound.
While boneless, skinless thighs have a bit more fat per ounce than boneless, skinless breast does, according to the USDA nutritional tables, they are similar in protein content.
I stumbled upon the following recipe when I was looking for something delicious to make in the Crock-Pot that did not taste like it came from a Crock-Pot. While not a huge fan of most crock pot meals, this one is perfect for days when I know it will be difficult to get something onto the table for dinner. This is far more economical and healthy than swinging through a drive through on busy days.
Blogger Penny Klett, has a website with some of the most tempting recipes I have come across. Her Crock-Pot Chicken Teriyaki was quite possibly the most delicious Crock-Pot meal I have ever had. She generously agreed to share the recipe with Patch readers.
It is simple and delicious. Like Penny, the leftovers called my name the next morning for breakfast.
Crock-Pot Chicken Teriyaki
- 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 in 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 has become thick. Serve with chicken and rice.