Slow Cooker Teriyaki Chicken Thighs



Yield: 4 servings
Prep time: 15 minutes
Cook time: 4-5 hours
Cost per serving: $1.50


2 pounds boneless skinless chicken thighs
½ cup sugar
½ cup soy sauce
2 tablespoons apple cider vinegar
1 garlic clove, minced
1/4 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water


  • Place chicken in a 4- or 5-qt. slow cooker.
  • In a small bowl, mix sugar, soy sauce, vinegar, garlic and pepper.
  • Pour over chicken.
  • Cook, covered, on low, for 4-5 hours or until chicken is tender.
  • Remove chicken from slow cooker; keep warm.
  • Transfer cooking juices to a small saucepan and skim the fat.
  • Bring cooking juices to a boil.
  • In a small bowl, mix cornstarch and cold water until smooth and stir into cooking juices.
  • Return to a boil; cook and stir 1-2 minutes or until thickened.
  • Serve with chicken.