Recipe: Crockpot Teriyaki Chicken

This recipe originally came from somewhere but I’ve adapted it so much I have no idea where it started. It’s one of my favorites and I make it often. Nutrition counts will vary depending on some of your choices.

2.5 lbs boneless, skinless chicken breasts or thighs, cubed in large chunks
3/4 C. soy sauce (I use reduced sodium)
1/3 C. rice vinegar (or cider vinegar)
3/4 C. loosely packed brown sugar (or 1/3 C.+2 Tb. Truvia brown sugar)
2 cloves garlic, minced

Spray crockpot with cooking spray. Add cubed chicken. Combine other ingredients and pour over chicken. Cook on High for 3 hours. Then:

1-2 green peppers, cut into large chunks
1 large onion, cut into large pieces
1 can pineapple chunks, drained
1 can sliced water chestnuts, drained
Up to 1/4 C. cornstarch
Cashew nuts (optional – I usually leave out to reduce calories)

Steam veggies with water in microwqve for 3 minutes; drain. Add pineapple, water chestnuts, and veggies to crockpot and stir. Add cashews if desired. Recover and cook on Low for one hour.

Remove some liquid from the pot and mix with cornstarch in separate bowl. I remove about 1/3C. of liquid to a measuring cup and use smalll whip to combine thoroughly until there are no umps. Pour into crockpot, stir, and heat until sauce thickenes. Start with a smaller amount of cornstarch to see how thick it get. If you want thicker, repeat step.

Serve over rice. I usually use 1/3 C. rice with 1 C. chicken. Makes 6-7 servings, depending on how many veggies you use. Freezes well.

One thought on “Recipe: Crockpot Teriyaki Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s