Monday, July 16, 2012

Teriyaki Chicken & Rice Bowls {Crockpot}

This is an easy and healthy dinner to throw together for the family. I love a good crockpot recipe. I added some fresh broccoli florets to the sauce at the end but you could add any vegetable you'd like.

4 boneless, skinless chicken breasts or thighs
salt & pepper
1 cup honey
1/2 cup soy sauce
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup ketchup
2 Tbsp vegetable oil
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 Tbsp water
sesame seeds (optional)
stir-fry vegetables of choice (optional)
rice or noodles, cooked

Season both sides of the chicken with salt and pepper and put in the crockpot. Combine the next 7 ingredients in a small bowl and pour over the chicken. Cook on low for 3-4 hrs or on high for 1 1/2 - 2 1/2 hrs until chicken is cooked through. Remove chicken from crockpot, leave sauce, and cut into bite size pieces. Dissolve the cornstarch in the water by stirring then add to crockpot sauce. Cover crockpot with lid and allow sauce to thicken on high for 10 min. Add any chopped up stir-fry vegetables of your choice to sauce and allow them to cook for 1/2 hour or until desired firmness. Add the chicken back to the sauce with the vegetables. Serve chicken with sauce and vegetables over a bowl of cooked rice or noodles. Sprinkle with sesame seeds.

Recipe Adapted From: Just Get Off Your Butt and Bake

1 comment:

  1. All of your recipes look delicious! I have been looking for easy to bake--crockpot stuff and Mexican food, since we live in Mexico and I have the blessing of feeding many Mexican missionaries regularly--and they love their own food best.

    Thanks for all your postings!!