Sunday, April 3, 2011

Teriyaki Chicken Thighs - 3 points

Okay, so this is not really teriyaki in the true sense of the word because it is not grilled. It is, however, delicious and easy. And, can I just take a moment to speak of my love for the chicken thigh? It is tender, juicy, soaks up flavor, and is just the right size for a cold chicken sandwich. If only I could love my own thighs with the same devotion.

Crock Pot Teriyaki Chicken Thighs
6-8 boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup water
1 cube chicken bouillon
2 tsp ground ginger
4 cloves garlic, minced
2 tbsp Splenda brown sugar blend

1. Place chicken in crock pot. Combine remaining ingredients; pour over chicken. Cover.
2. Cook on high for 5-6 hours.
3. Each thigh is a 3 point serving of yum


  1. I don't use my crockpot nearly enough- I need to dust it off and start using it more. I love having dinner ready when I get home from work. The flavors in this chicken sound delicious! Thighs (and drumsticks) are my favorite pieces. :)

  2. flavours look lovely with the ginger and soya sauce delicious

  3. Wow, I didn't know Splenda made a brown sugar blend! Thanks for the tip!

  4. Guess I should give thighs a try. Doesn't get much easier than this!

  5. I make a baked teri chicken! It still counts!!

  6. I like chicken thighs as well - they are never dry!


Thanks for your comments!