Slow-Cooker Teriyaki Chicken
Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn’t be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.
Ingredient
- 1 cup Progresso chicken broth (from 32-oz carton)
- 1/3 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground gingerroot
- 4 cloves garlic, finely chopped
- 2 packages (20 oz each) boneless skinless chicken thighs
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 cups chopped fresh pineapple
- 1/4 cup sliced green onions (about 4)
- 4 cups hot cooked white rice
- 1/4 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Direction
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
- In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
- Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
