Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
Teriyaki Chicken Thighs Tips
Can you use chicken breast instead of thighs?
If you have chicken breast on hand instead of thighs, feel free to substitute them in this recipe. Make sure to use a digital thermometer to check when the chicken is cooked (160F degrees), as they may take longer than thighs.
Is it OK to put raw chicken in a slow cooker?
No worries! While there are mistakes you can make with raw chicken, it is perfectly OK to put raw chicken in a slow cooker. Just make sure your chicken reaches 160F degrees by the time it’s done cooking, and you’re good to go!
How do you thicken teriyaki sauce without cornstarch?
If you don't have it on hand, you can thicken teriyaki sauce without cornstarch. A thickener flour works great here as well! A good rule of thumb is sub two tablespoons of flour for every one tablespoon of cornstarch. Other alternatives are arrowroot powder, tapioca or potato starch, or rice flour. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant