Crockpot Teriyaki

Not much to say here, except that this recipe is easy peasy (as my son would say) and tasty, too!  Complete with no complaints from the kids, only compliments ;)

Adapted from Lake Lure Cottage Kitchen

Ingredients:

• 2 T. coconut oil
• 8 chicken thighs
• 1/2  c. + 2 T. brown sugar
• 3/4 c. low-sodium soy sauce
• 6 T. apple cider vinegar
• 3/4 t. ground ginger
• 1 garlic clove, minced
• 1/4 t. pepper
• handful of baby carrots, quartered
• handful of fresh snap peas, ends trimmed
• 1 can of sliced mushrooms, drained
• 1 handful of cabbage/lettuce, chopped
• 4 1/2 t. cornstarch
• 4 1/2 t. cold water

Directions:

1. Preheat crockpot on high.  Add coconut oil to crockpot and let it melt.
2. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper until well combined.
3. Place chicken in crockpot.  Pour soy sauce mixture over chicken.  Place vegetables on top.  Cover and cook on high for 2 hours, or until simmering.
4. Reduce heat to low and cook for 1-2 hours longer.
5. Remove chicken and veggies from crockpot and set aside.  Combine cornstarch and water in small bowl and set aside.
6. Pour sauce contents from crockpot into a saucepan and bring to boil.  Add cornstarch mixture and stir until thickened.
7. Serve with brown rice.  Enjoy!

Feel free to omit the veggies from the crock and cook up your own assortment as a side dish.  Leftover chicken would make for a great Asian salad, or even lettuce wraps!  *B