Crock Pot Teriyaki Chicken
Ingredients
The chicken
-
1.5
lb.
boneless, skinless chicken breast
-
1
cup
Homemade Teriyaki Sauce
-
2
tablespoons
cornstarch
The vegetables
-
1
large
red bell pepper, chopped
-
2
cups
snow peas
-
3
cups
broccoli, chopped
-
½
small
white onion
-
2
teaspoons
minced garlic
-
2
tablespoons
olive oil
-
2
teaspoons
sesame seed oil
-
to taste
salt and pepper
The rice
-
1
cup
long grain white rice
-
1½
cups
water
Instructions
- Place chicken breasts into the slow cooker and add teriyaki sauce.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours.
- Once cooked, remove chicken, shred it, and set aside.
- Turn slow cooker to high, add cornstarch to the sauce, and whisk until dissolved.
- Let the sauce simmer for about 10 minutes until thickened.
- Add shredded chicken back into the slow cooker and mix to coat.
- Preheat the oven to 375°F and prepare the vegetables by tossing them with olive oil and sesame oil, and seasoning with salt and pepper.
- Bake the vegetables on a baking sheet for 10-15 minutes.
- For the rice, bring water and rice to a boil, then reduce heat and simmer until fluffy.
- Serve chicken, vegetables, and rice in bowls or meal prep containers.
Nutrition Facts (estimated)
Servings
4
Calories
534
Total fat
14g
Total carbohydrates
63g
Total protein
43g
Sodium
0mg
Cholesterol
0mg
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