Slow Cooker Teriyaki Chicken


Slow Cooker Teriyaki Chicken


  • 12 boneless skinless chicken thighs about 3 pounds (you can substitute chicken breast)
  • 3/4 cup sugar
  • 3/4 cup Soy Sauce
  • 6 tbsps. MTOO Blackberry Ginger Balsamic Vinegar
  • 3/4 tsp. ground ginger
  • 3/4 tsp. minced garlic
  • 1/4 tsp. pepper
  • 4 1/2 tsps. cornstarch
  • 4 1/2 tsps. 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 is 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 is thickened. Serve with chicken and rice.



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