Crock-Pot
Crock Pot: Sweet Teriyaki Chicken
I think if I was to make the Shredded Buffalo Chicken one more time this month Mike would probably strangle me. So, being the excellent, thoughtful wife that I am… I got on Pinterest and started scouring for a new idea! That’s when I saw it! Teriyaki chicken. “I could go for that,” I thought to myself.
I’ve made the recipe my own by tweaking it a bit. I must say that I’m in LOVE! It’s sweet and tangy and absolutely delicious if I do say so myself! It’s really simple. Trust me, if I can do it you can do it too!
Ingredients:
For Crock-Pot
- 2 pounds of boneless, skinless chicken breast
- 1 1/2 cups chicken broth
- 1 1/2 cup teriyaki sauce
- 2/3 cup brown sugar
- 6 garlic cloves, minced
- dash of salt & pepper
On the side:
- brown/white rice
- Steam-in-a-bag broccoli
What to do:
Combine all of the ingredients in the Crock-Pot on high for 5 hours.
Drain the excess liquid (save a little bit of it in a separate container).
Shred chicken. Serves 6.
How to Serve:
Cook rice and steam broccoli. Serve chicken over rice with broccoli on the side. You can add a little of the saved liquid as desired.
I’m excited for you to try it and can’t wait to hear what you think! Let me know in the comment section! I have another one coming at you soon, I just have to make sure it passes the ‘husband test’ first 😉
Until next time…
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