Crock-pot Teriyaki Chicken

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