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Teriyaki
Chicken
from Gingerbread
Cookies
The
winter version; another batch-type recipe.
Chicken Thighs (boneless, skinless) ....... as much as fits in your
crockpot (I buy bulk, otherwise the price is ridiculous!)
Teriyaki Sauce (secret ingredient, there) ......... about 1/3 jar
Water .... just enough to keep the chicken from sticking before the
little bit of fat starts melting off the thighs (Don't I wish it was MY thighs
in the crockpot!)
Basil ... ... just a sprinklin'.. because, technically (or at least in my
kitchen) one should NEVER cook chicken without basil.
Anyway ... you may do fancy cooking, cutting and peeling of small things, I just
take a huge pack of boneless skinless chicken thighs, enough to fill the
crockpot, throw in some water and Basil--DO NOT EVER COOK CHICKEN WITHOUT BASIL
(oops, did I say that already?)--and drizzle Teriyaki sauce on it , stir it all
up and slow cook to perfection! (times vary according to crockpot, I've found)
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