Slow Cooker Chicken Teriyaki
A freezer friendly slow for the whole family. Just dump everything into the pot in the morning and you'll have a yummy dinner ready for you with minimal fuss and effort.
(About 4 Large Breasts)
Green Bell Pepper, Chopped
(1 Bell Pepper)
(3 or 4 Large Carrots)
(1/4 Cup Soy Sauce)
Brown Sugar, Packed
Add chicken, bell pepper, carrots, and minced garlic to the slow cooker.
In a small bowl, whisk together the soy sauce, teriyaki sauce, brown sugar, sesame oil, ginger paste, and chicken broth. Pour over the ingredients in the slow cooker.
Cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Shred the chicken with a fork.
Serve over rice and sprinkle with sesame seeds.
Combine all ingredients in a gallon-sized freezer bag.
Use a permanent marker to write the meal name, the date, and directions.
Allow to thaw overnight in the fridge prior to cooking.
For thicker sauce, whisk together 1/2 cup cooked sauce with 2 tablespoons cornstarch. Pour back into the slow cooker. Cook on high for 10 to 15 minutes.