SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ground ginger, chicken, corn flour, water, spring onion, sesame seed
Provided by Tasty
Total Time 4 hours 20 minutes
Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
- Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
- Remove and drain the chicken and set aside in a large bowl.
- Shred thoroughly with two forks.
- Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
- Add the chicken to the sauce and mix thoroughly.
- Serve over a bed of rice with spring onions and sesame seeds!
- Enjoy!
Nutrition Facts : Calories 477 calories, CarbohydrateContent 58 grams, FatContent 5 grams, FiberContent 1 gram, ProteinContent 49 grams, SugarContent 50 grams
HONEY TERIYAKI SLOW-COOKER CHICKEN RECIPE - PILLSBURY.COM
Eureka! We found it! (The sweet spot between flavorful and kid-friendly, that is.) Whether you make it now or make it later, this easy make-ahead chicken is downright genius. If you like to stock up on freezer meals, you can combine all the ingredients in a freezer bag for ready-to-go frozen meal kits. Or place prepped ingredients in the slow cooker instead for a weeknight dinner that practically makes itself.
Provided by Pillsbury Kitchens
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs and bell pepper in slow cooker. In small bowl or measuring cup, mix teriyaki glaze, honey, gingerroot and garlic. Pour mixture over chicken, turning as necessary to coat.
- Cover; cook on Low heat setting 4 to 5 hours or High heat setting 3 to 4 hours until chicken is tender and juice of chicken is clear.
- Remove chicken and bell pepper from cooker; place on serving platter. Cover to keep warm.
- In 2-cup microwavable measuring cup or small microwavable bowl, mix water and cornstarch until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Pour sauce over chicken.
- To Make Ahead: In 1-gallon freezer bag, prepare chicken, bell pepper and teriyaki mixture as directed in step 1. Squeeze bag to mix, and thoroughly coat chicken in sauce. Seal bag. Lay flat, and freeze up to 3 months. To thaw and cook: Thaw in refrigerator overnight or until completely thawed. Cook as directed above.
Nutrition Facts : Calories 270 , CarbohydrateContent 22 g, CholesterolContent 135 mg, FatContent 0 , FiberContent 1 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 10 g, TransFatContent 0 g
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