Slow Cooker Teriyaki Chicken
Servings: 4
Calories: 583kcal
Ingredients
- 8 bone-in chicken thighs (skin removed) ]
- ⅓ cup balsamic vinegar
- ⅓ cup real maple syrup
- 4 cloves garlic, minced
- 1 tsp salt
- ¼ tsp red chili flakes
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into thick pieces
- 1 tbsp cornstarch
- 1 tbsp water
- 1 cup brown rice
- fresh cilantro, to serve
Instructions
- Place chicken into bottom of crock. In a mixing bowl, whisk together balsamic vinegar, maple syrup, garlic, salt, and chili flakes. Pour over chicken. Add onion, sliced peppers, and zucchini to slow cooker.
- Cover and cook on low 4-5 hours or on high 3 hours.
- Mix cornstarch and water together to form a smooth paste. Add to slow cooker, and mix into the cooking liquid. Turn crockpot to high, and cook another 30 minutes until mixture thickens.
- Cook rice according to package directions. Serve teriyaki chicken over rice, and garnish with chopped cilantro, if desired.
Nutrition
Calories: 583kcal