Slow cooker, crock pot, whatever you call it – it is a lifesaver for busy families. This week has been totally nutty for me. Lots of swim commitments in the afternoon and evenings and this weekend starts our weekend meets. I’ve also been quite smitten with my slow cooker as I got a brand new one that does all of these great things so today is my second day testing it out. This recipe is so easy and so flavorful. You can easily toss all of the ingredients into your slow cooker and make rice ahead of time and you will have dinner the minute you get in the door after work/taxiing or whatever you do. During the busy holiday season, recipes like this are a must to be the ultimate time saver and who can’t use more time?
1 cup of teriyaki sauce
1/2 cup of low sodium chicken broth (I used organic)
1/4 cup of light brown sugar
6 cloves of garlic, minced
1 teaspoon (I used a bit more) sesame oil
Pinch of red pepper flakes
4 organic chicken breasts (I used frozen)
2 green onions, diced (for garnish)
1 tablespoon toasted sesame seeds (garnish)
In a mixing bowl you are going to add the teriyaki, broth, sugar, garlic, oil and pepper flakes. Whisk good to combine. I then preheat my slow cooker to low (if you have all day to cook) to high (if you only have 2-4 hours) and place the chicken on the bottom. I used frozen chicken that I had and didn’t defrost. I’m able to cook for 6+ hours so the chicken will have plenty of time to defrost in the process. Then pour the sauce over your chicken and cover. I rotate half way through to evenly coat as the liquid mixture doesn’t cover the chicken but it isn’t necessary.
About 15-30 minutes prior to serving, remove the chicken and shred it with two forks. The chicken will shred very easily, then add it back to the teriyaki sauce to simmer. I reduce the heat to warm at this point, if your slow cooker has that setting. If not, low is just fine. I prepare brown rice ahead of time and just refrigerate it and reheat right before serving. Top with green onions and toasted sesame seeds once plated. Enjoy!
— Knead to Cook