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Slow Cooker

Teriyaki Chicken

Make the sauce

Begin by whisking together the sauce ingredients in a Crockpot.

1/4 cup brown sugar

2 Tablespoons pineapple Juice

1/2 cup soy sauce

1/4 cup aooke cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon freshly ground black pepper

Then coat 4 skinless boneless chicken breasts

Cook on low for 6 hours or high for 3-4 hours.

Remove chicken From Crockpot. Shred with fork and set aside.

Pour remaining sauce into a medium sauce pan and whisk:

1 tablespoon cornstarch

1 tablespoon room temperature water

Bring to boil.

Pour sauce back into crockpot

Add shredded chicken

1 cup fresh pineapple cut into small pieces

1 cup steamed broccoli

1/4 cup thinly sliced carrots

1/4 cup grilled peppers and onions

Cook on high for another 15 minutes

Serve with rice or lo mein noodles

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