I’ve been looking for some more crock pot recipes because I know some of my friends use theirs for just about everything.
I spotted this recipe for teriyaki chicken on foodgawker and had to give it a shot. The original recipe made so much, so I halved it. It still made a ton of leftover.
I paired mine with some frozen mixed Asian veggies (to make it even easier) and brown rice. It would also taste great over quinoa for an extra protein kick.
Just throw all the stuff in the crock pot before work, turn on low, and when you get home from work, finish off the sauce. Make the rice in advance so you have a bunch on hand.
Crock Pot Chicken Teriyaki
6 boneless skinless chicken breasts
1/3 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
2 tsp. fresh ginger, grated
2 cloves garlic, minced
1/4 teaspoon pepper
1 c. chicken or beef broth
Pinch of red pepper flake
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
1 bag of frozen Asian vegetables
In your slow cooker, combine the sugar, soy sauce, cider vinegar, broth, ginger, garlic and pepper. Add chicken breasts.
Cover and cook on high for 3 to 4 hours or 6 to 7 hours on low, until chicken is cooked through.
Remove chicken from crock pot when cooked. Place liquid in a saucepan and bring to a boil. At this point, feel free to shred or slice chicken breasts.
Meanwhile, steam or microwave the vegetables until cooked.
Stir cornstarch and water together until smooth. Slowly whisk into cooking juices and stir until sauce becomes thick.
Make a pile of your favorite rice or quinoa and top with vegetables, chicken and sauce.