I’m spending the entire week coaching at a volleyball tournament here in St. George, Utah.
I love volleyball and I love my players, so I’m super stoked to spend the entire week with them playing the sport we all love.
BUT, it’s also the first time I’ve ever left Baby Girl over night… and I’m doing it for FOUR NIGHTS.
I’m going to die of an anxiety attack.
Except I left her in the very capable hands of Famous Julie.
She raised me and I made it out alive and semi-normal, right?
Don’t answer that question.
I do blog about food and stuff after all. That takes a special kind of weird, I guess.
But food. And chicken. Delicious chicken. Doused in delicious and incredibly easy teriyaki sauce.
IN A CROCKPOT.
We don’t have to heat up our kitchens!
Crockpot Teriyaki Chicken
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked brown 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 thickend. Serve with chicken and rice.
Toss some sesame seeds and diced green onions on there and make it a work of art.
It’s a thing of beauty.