Wow! We have had some hot days here lately. I’ve been dusting off my slow cooker recipes lately so that I don’t have to heat up the oven for dinner.
I make a version of this teriyaki sauce to serve over salmon and thought that it would be delicious as a chicken dish. So I decided to pour the ingredients into my slow cooker one day and tossed in some chicken pieces I had left over after using the breasts off of one of Sally’s delicious birds. Voila, it was so tasty! If you are looking for almost a zero effort meal that taste fantastic, give this a try.
Pineapple Teriyaki Chicken
3.4 cup of pineapple juice
1/2 cup of low sodium soy sauce
1/4 cup of rice wine vinegar
1/2 cup of brown sugar or 1/2 cup of honey
1/2 of a large onions, small dice
2 garlic cloves, minced
a large piece (about an inch) of ginger, shredded on a microplane
6-10 pieces of your favourite chicken pieces (thighs, legs, wings), bones and skin are optional since you can remove them later in the cooking process
3 tablespoons of cornstarch
For a side:
Pick your favourite veggies from Jen for this.
1 red pepper, diced
1 bunch of bok choy, thinly sliced
1 small head of cauliflower, cut into small pieces 
1 teaspoon of sesame oil
green onions
Pile all of the ingredients, excluding the chicken and cornstarch into your slow cooker. Stir the sauce ingredients to mix them together. Pile in the chicken, sit back and relax. Cook on low for 8 hours or on high for 4 hours. The chicken will fall away from the bones, remove the bones and skin. The chicken should shred on its own during this process, keep the chicken separate from the crockpot so that you can thicken the sauce.
After the chicken has been shredded, in a separate bowl add the cornstarch and slowly stir in about 1/2 cup of the liquid from the slow cooker, then slowly stir this mixture into the slow cooker. With the slow cooker on high, continually stir or whisk the sauce until it thickens. Add the chicken and let it warm up in the sauce.
While you wait for your chicken to warm up, this is the perfect time to sauté up your side. Warm up a large sauté pan over medium heat. Toss in your sesame oil and let it heat up for a few seconds before tossing in your choice of vegetables. This will only take a few minutes, until the vegetables are lightly cooked.
Serve your chicken and vegetables on top of rice and top with diced green onions if desired. Enjoy!
Be Nourished by Food 