My goal throughout the next few months is to use my slow cooker much more often. Typically I use it only a few times a year, I guess because it’s tucked away in the corner of our pantry and it is easy to forget about it. But when I do use it, I’m reminded of how simple and quick dinners are when the majority of it has been cooking away all day. Plus our house also smell so good all day!
One of my favorite slow cooker recipes is Chicken Tortilla Soup, but the dinner we had last week of Teriyaki Chicken was just as good, if not better than the tortilla soup. All you need to do is put to chicken in your slow cooker with the ingredients below, let it cook for 4-6 hours, make rice 20 minutes before you’re ready to eat and you are all set. We had enough for leftovers the next day and it still tasted great!
3 boneless chicken breasts (I seasoned the chicken with: salt, pepper, onion powder, garlic powder and red pepper flakes)
1/2 cup of soy sauce
1/4 cup of honey
1/4 cup of rice wine vinegar
2 cups of chicken stock (or enough to cover the chicken completely)
2 Tablespoons of flour or corn starch
2 Tablespoons of water
Garnish: chopped green onions and white rice
Place the 3 seasoned chicken breasts in the slow cooker. Add into the slow cooker: soy sauce, honey, rice wine vinegar and chicken stock. Turn slow cooker on high for 4 – 6 hours. About 30 minutes before you’re ready to eat, shred the chicken breasts with two forks. Then make a slurry by mixing the water and flour (or cornstarch if you prefer). Whisk the slurry into the shredded chicken and let cook for another 30 minutes. Then cook your white rice and chop up some green onions. Plate the rice with the chicken on top and garnish with green onions. Serves about 4 people or 2 with leftovers. Enjoy!