Ingredients
- 1 tbsp olive oil
- 3 chicken breasts
- 1/3 cup low-sodium soy sauce
- 1/2 cup hoisin sauce
- 4 cloves garlic, minced
- 4 scallions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Optional side dishes
- 2 cups cooked rice
- 1 bunch broccoli, steamed
Instructions
- Add olive oil, chicken, soy sauce, hoisin sauce and garlic to Crock Pot in that order, then cook on low for 8 hours.
- Meanwhile, make side dishes if desired. To steam broccoli, I usually use a steamer or boil in water for 2 minutes on the stove before draining.
- To make rice: Add 1 cup dry white rice, 2 cups water and 1 tsp of butter to a rice cooker.
- When chicken is done cooking, shred or dice into bite-sized pieces then add overtop of rice and serve with broccoli. Enjoy!
Notes
Make this recipe with chicken thighs, but decrease the cooking time to 6 hours on low.Serve your teriyaki chicken with a side of rice and steamed veggies.Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.Freeze the chicken cooked or raw in the marinade for up to 3 months. Defrost in the fridge then cook as normal, or reheat the cooked chicken right from frozen for 4-5 minutes in the microwave.
** If you don't have Hoisin Sauce, substitute teriyaki sauce.
FROM: The Girl on Bloor
