Crock-Pot

Crock Pot: Sweet Teriyaki Chicken

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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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I'm an NASM Certified Personal Trainer and Corrective Exercise Specialist. I worked in a gym setting back in Florida for over 2 years, training one-on-one clients and leading group fitness classes. I absolutely loved it, but once we moved across the country to Colorado, I decided to take the opportunity to pursue a slightly different career! My obsession with exercise and love for writing collided, which is how I became a fitness lifestyle writer.

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