With school back in session and my afternoons crazy, I am always looking for ways to make a healthy and nutritious dinner with little time and effort. I love to use the crock-pot as much as possible on those busy days. It is great to start dinner in the morning and have it ready at dinner time. This recipe was a super easy dish to make and it gave me an opportunity to use up all my veggies in the fridge. I steamed some veggies, just for a minute, then added them to the crock-pot just before I served this. I have a rice cooker so I started that just as I walked out the door to pick up the kids from school. Dinner was ready in no time at all! You can always have a great dinner for your family, just sometimes you have to plan ahead and start dinner in the morning!
Slow Cooker Chicken Teriyaki
Yields 4-5 servings
adapted from www. http://cookingclassy.blogspot.com
Ingredients:
3 lbs boneless skinless chicken breasts
3/4 cup low sodium soy sauce (regular would work too)
1/4 cup + 2 Tbsp apple cider vinegar
1/3 cup packed light-brown sugar
1/4 cup honey
3 Tbsp orange marmalade
1 tbsp finely grated fresh ginger
2 cloves garlic, finely minced
1/2 tsp freshly ground black pepper
1 1/2 Tbsp cold water
1 1/2 Tbsp cornstarch
steamed veggies
Cooked long grain white rice, for serving
Sesame seeds, for garnish (optional)
Directions:
Place chicken in a slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, ginger, garlic and pepper. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 5 - 6 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Add steamed veggies and mix to coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.
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