On Wednesays, I usually take Mike to the office and we get home later so dinner can be a challenge. I try to use my crock pot on these days to get a great meal with little effort and it always usually makes plenty of leftovers. Mike opted to stay home this Wednesday, but I still got my crock on with this recipe for Slow Cooker Chicken Teriyaki. We love Asian dishes so I had no doubt this would be a hit. Plus I knew I was working Thursday-Sunday, so I wanted plenty of leftovers for Mike. I started by putting the chicken breasts in the bottom of the crock pot and covered it with the sauce mixture (soy sauce, rice vinegar, onion, garlic, ginger, honey, pepper). I set it to cook for 4.5 hours on high. After 4.5 hours, I removed the chicken breasts and added some corn starch to the sauce to thicken it. I shredded the chicken breasts and added them back to the crockpot along with a bag of frozen broccoli and half a bag of shredded carrots. I love finding ways to modify a recipe to make it even healthier. We paired our chicken teriyaki with some white rice, but Mike also make it into a taco the next day and said it was delicious. This was an excellent meal and provided us with plenty of leftovers options.

The New Austonian