1/2 cup soy sauce
2 Tbs. brown sugar or Sucanat sugar
1 Tbs. fresh ginger, peeled and finely grated
2 garlic cloves, finely minced
Cooked Rice, to serve
In a crock pot, place thawed chicken thighs.
In a small bowl, combine soy sauce, sugar, ginger, and garlic. Mix well. Pour mixture over chicken.
Cover and cook on LOW for 6-7 hours, until tender.
Remove chicken and transfer to a plate. Shred chicken, using two forks, then return to crock pot to soak up more of the juices. Serve over cooked rice.
Tip: Fresh Ginger is very fibrous when grating. About a 3-inch long piece will give you approx. 1-2 tablespoons grated. I like to add frozen (now thawed) broccoli to the crock pot, about 45 minutes before I plan to serve. Do make sure it is thawed, as using frozen broccoli will water down the teriyaki sauce.
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