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Friday, April 17, 2015

SLOW COOKER TERIYAKI CHICKEN



Crockpot Thursday! I am featuring crock pot recipes today, nice and simple recipes that are sure to please!

Did you know?

The Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian shtetl, her mother made a stew called cholent, which took several hours to cook in an oven. The Rival Company bought Naxon in 1970 and reintroduced it under the Crock-Pot name in 1971. Slow cookers achieved popularity in the US during the 1970s when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. In 1974, Rival introduced removable stoneware inserts making the appliance easier to clean. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. Other brands of this appliance include Hamilton Beach, West Bend Housewares, GE, Magic Chef, KitchenAid, Cuisinart, and former American Electric Corporation.

INGREDIENTS:

2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce (use low-sodium if desired)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings: sliced scallions and toasted sesame seeds)

DIRECTIONS:

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. 

Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. 

Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. 

Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. 

Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. 

Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

Source: Pinterest and Wiki

Calories 200                                      Sodium 670 mg
Total Fat 3 g                                      Potassium 0 mg
Saturated 1 g                                      Total Carbs 18 g
Polyunsaturated 0 g                      Dietary Fiber 0 g
Monounsaturated 0 g                      Sugars 15 g
Trans 0 g                                      Protein 25 g
Cholesterol 75 mg  
Vitamin A 0%                                      Calcium 2%
Vitamin C 4%                                      Iron 4%


*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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