We have been eating A LOT of baked chicken over the past few months and haven’t really played around with it too much. As soon as you begin to add things like marinades to chicken, the sodium content packs a punch QUICKLY. Still, we were ready for something different, something more bold and that’s what we got with the crockpot teriyaki chicken I made last night. Yeah, that’s right. “I” made it! Hey, I’m learning. :)
The recipe I ended up with was adapted from this Slow Cooker Meal: Teriyaki Chicken recipe I found on the Rachael Ray Show website. Her recipe has a bazillion things which I’m sure make it taste incredible but in the spirit of keeping things simple, I narrowed the ingredients list down to 7 to work with what we already had in our kitchen.
Crockpot Teriyaki Chicken Ingredients:
- 5 frozen boneless, skinless chicken breasts
- 1 bottle teriyaki sauce – will be using less next time (maybe 1/2 a bottle?)
- 2 T honey
- salt (a little)
- pepper (a little more)
- 1-1/2 tsp garlic minced (or 3 cloves)
- 2 cups water
Once I figured out the ingredients I had on hand available for use, I started by putting the frozen chicken breasts in the crockpot:
Then I added the honey, garlic, salt, pepper, water and teriyaki sauce.
Then I just set the crockpot to cook for 6 hours and left it to do its thing!
About an hour prior to dinnertime, I decided to add some brown rice right to the crockpot to make it a bit more filling – I’m so glad I did. I actually added the rice (2 cups + a little more water) when there was about 25 minutes left so it didn’t get too mushy.
I promise no matter how bad my food photography is, this tasted good. (Blake-approved!)
The chicken was SO tender and both the chicken and rice were so full of flavor. The only thing I’ll change next time is to reduce the amount of teriyaki sauce that was used but it was still delicious!