We’ve been using Laura’s homemade teriyaki sauce for a while now – I love how simple it is, and how you can control the salt and sweetness of the sauce. We love it. So, we decided to try it over chicken legs. Yum-o.
Not to mention, this dish goes together in minutes! You’ll enjoy it, I promise.
Crockpot Teriyaki Chicken Legs
- 6-8 chicken legs
- 1/4 C soy sauce
- 1 tsp. ginger
- 2 T honey
- 1 tsp. minced garlic
- 1 C water
- 2 T corn starch
Begin by mixing together 1 C water with 2 T corn starch. Add in 1/4 C soy sauce, 2 T honey, 1 tsp. ginger and 1 tsp. minced garlic.
Place the chicken legs in a lightly olive oiled crockpot base.
Pour the sauce over the top.
Cover and cook on low for about 8 hours, until chicken legs reach an internal temperature of 180 degrees.
Serve with rice.